1 tablespoon Olive Oil
1 Onion, chopped
1 teaspoon Ground Cumin
1.2kg Butternut Pumpkin
4 cups Chicken or Vegetable Stock
2 tablespoons Greek Yoghurt

  1. Peel, seed and carsely chop pumpkin. Set aside.
  2. Heat olive oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until translucent. Add cumin and cook, stirring for 1 minute or until aromatic.
  3. Add pumpkin and stir to coat. Add stock. Simmer for 20 minutes or until the pumpkin is soft. Set aside to cool slightly. Using a blender, blend until smooth.
  4. Serve with a spoonful of yoghurt on top and a slice of crusty toast.
Tried and Tested: