Ingredients
1 medium brown onion, chopped
1 clove garlic, crushed
1 tablespoon olive oil
750g pumpkin, peeled and cubed
1 large potato, peeled and cubed
4 cups vegetable or chicken stock
1/4 cup low fat natural yoghurt
Method
- Heat oil in a large pot and cook onion and garlic over low heat until onion is translucent
- Add pumpkin, potato and stock and bring to the boil
- Reduce heat and simmer for 20 minutes or until pumpkin is tender
- Remove from heat and cool slightly
- Puree in a blender until smooth
- Add yoghurt to serve
Serves 4
Preparation time 10 min
Cooking time 20 min 