Pumpkin soup with Greek yogurt
Discover the power of pumpkin with this tasty recipe which includes lean bacon and Greek yoghurt. Alternatively, you can replace the skimmed milk with coconut milk for a change.
(Serves 4)
Ingredients:
25g butter2 onions, sliced900g pumpkin - cut the pumpkin into pieces, spoon out the flesh and chop4 rashers of lean, smoked bacon, chopped (optional)1 tbsp fresh or dried thyme600ml skimmed milk600ml chicken or vegetable stock (made from stock cubes or pots)4 tbsp Greek yogurt
Method:
Melt the butter in the large pan, add the sliced onions and fry gently for 5 mins
Stir in the chopped pumpkin flesh, the chopped bacon rashers (if using), most of the thyme leaves and cook for a further few mins
Pour in the skimmed milk and the chicken or vegetable stock, then cover and leave to simmer for 30 mins
Puree two mugs of the soup, then pour back into the pan and stir the mixture to thicken
Serve topped with a spoonful of Greek yogurt and garnished with a scattering of thyme leaves