This soup is a great way to use up leftover pumpkin. It’s packed full of nutrients and is very easy to make. This soup can be enjoyed as a main meal or a side dish and is best served with a nice, hot piece of toast!


Ingredients:

1 onion, chopped

1 garlic clove, minced

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon ground nutmeg

4 cups chicken or vegetable stock

1 (400g) can diced tomatoes

1 (500g) pumpkin, peeled and cubed

1/2 cup plain yoghurt


Method:

1. In a large pot, sauté onion and garlic in olive oil.

2. Add salt, pepper, oregano, thyme, and nutmeg.

3. Add chicken or vegetable stock and bring to a boil.

4. Add diced tomatoes and pumpkin and simmer for 10 minutes, or until the pumpkin is cooked through.

5. Puree the soup with a handheld blender or in a food processor.

6. Stir in yoghurt.

7. Toast your bread up.

8. Serve as a main meal or a side dish.