Pumpkin Soup

Pumpkin Soup

Ingredients
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, finely chopped or crushed
  • 4 slices bacon, chopped (optional)
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp mixed spice
  • ¼ tsp ground chilli
  • 1 tsp brown sugar
  • ½ crown pumpkin, scooped and peeled and roughly chopped  (option to use a whole butternut, peeled, scooped and roughly chopped)
  • 1 quart vegetable stock
  • ½ cup EasiYo Plain 2% Yogurt
  • handful chopped parsley (optional)

Method

This recipe produces quite a large amount of soup which can be frozen and reheated.
  1. Heat the olive oil in a large, heavy bottom saucepan on a low heat.  Add onion, garlic and bacon.  Sauté until onion is translucent and bacon is browned.
  2. Add dry spices and sugar.  Stirring continuously, cook for about 4-5 minutes, coating the onion and garlic well.
  3. Add chopped pumpkin.  Stir in and coat in the spices.
  4. Add stock and bring to a boil.
  5. Reduce heat and simmer for about 30 minutes or until pumpkin is tender.
  6. Remove from the heat and carefully blend either in a food processor or with a stick mixer.  Add yogurt and chopped parsley (if desired) and stir through.  Season to your liking.
  7. Serve hot with some crusty bread or croutons.