Pumpkin Soup

Ingredients

• 1 tbs olive oil
• 1 brown onion, coarsely chopped
• 1.2 kg butternut pumpkin, peeled, seeded, coarsely chopped (or cooked prior)
• 1L (4 cups) chicken or vegetable stock
• Dollop of natural yoghurt
• 1 garlic clove
• Turkish bread, extra virgin olive oil and dukkah, to serve

Add all to listAdd to my Shopping List

Method

1.    Heat 1 tbs olive oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until golden.

2.  If pumpkin is not prebaked, then add the pumpkin and stir to coat with onion mixture. Add stock and simmer for 20 minutes.

3.    If pumpkin is prebaked - Add pumpkin and stir to coat. Add stock. Simmer for 5-10 minutes or until the pumpkin is soft. Set aside to cool slightly. Use a stick blender to blend until smooth.

4.   Serve it up: Cut Turkish bread in half and cook on a chargrill until golden. Drizzle with extra virgin olive oil and rub with the cut side of a garlic clove. Ladle soup among serving bowls. Top with a dollop of natural yoghurt. Sprinkle with dukkah/chives. Serve with the bread.