• 1 onion
• 1 tsp olive oil
• 4 medium potatoes
• 1 pumpkin
• 3 ½ cups liquid chicken stock (salt-reduced)
• ¾ cup buttermilk
• Mixed herbs and ground pepper

1. Heat oil in large pot. Add onion and sauté for 4-5 minutes or until tender.

2. Add chopped pumpkin and potatoes, and chicken broth. Cover and simmer for 40-45 minutes or until tender.

3. Mash well or blend in a food processor. Whisk in buttermilk and heat for 5 minutes. Season with herbs and pepper if desired.

Tip
Buttermilk is very low in fat but has a rich, creamy taste. Try using low-fat natural yoghurt if buttermilk is unavailable.


Recipe provided by the Queensland Academy of Sport (QAS) Sports Nutrition Network