Moroccan-spiced pumpkin soup

Reference The CSIRO total well being diet fast & fresh recipes.
PREP 20 mins COOK 25 mins Serves 4

Serve it with 100g cooked fish per person.

1 tablespoon olive oil
1 onion, coarsely chopped
2 cloves garlic, crushed
1 1/2 tablespoons Moroccan spice mix
800g pumpkin (squash), peeled, seeded and chopped
2 parsnips, peeled and chopped
300 ml orange juice
1 1/4 cups (310 ml) salt-reduced chicken or vegetable stock, plus extra if needed
80g reduced-fat Greek-style yoghurt
12 semi-dried tomatoes, drained well
Crusty bread, to serve.

1. Heat the olive oil in a large heavy-based saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 5-6 minutes or until softened. Add the spice mix and cook for 2 minutes or until fragrant. Add the pumpkin, parsnip, orange juice and stock, stir to combine, then bring to simmering point. Reduce the heat to low-medium and cook for 15 minutes or until the vegetables are very tender.

2. Purée the soup in a blender or food processor, or in a pan with a stick blender, then return to stove to heat through. Season with salt and pepper and add a little more stock or water to thin the soup if desired. Decide the soup amount warm bowls, top each with a spoonful if yoghurt and tomatoes, then serve with bread from your daily allowance.