Servings | serves |
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion chopped
- 1 teaspoon Cumin Ground
- 1.2 kg Butternut Pumpkin
- 4 cups Chicken Stock or Vegetable
- 2 tablespoons Greek Yoghurt
Ingredients
| |
Instructions
- Peel, seed and carsely chop pumpkin. Set aside.
- 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.
- 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.
- Serve with a spoonful of yoghurt on top and a slice of crusty toast.
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