Pumpkin Soup

• 1 Tbsp olive oil
• 1 onion, chopped
• 2 cloves of garlic, finely chopped or crushed
• 4 pieces of streaky bacon, chopped (optional)
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp mixed spice
• ¼ tsp ground chilli
• 1 tsp brown sugar
• ½ crown pumpkin, scooped and peeled and roughly chopped  (option to use a whole butternut, peeled, scooped and roughly chopped)
• 1L vegetable stock
• ½ cup EasiYo Natural Yogurt
• handful chopped parsley (optional)

Method

1. Heat the olive oil in a large, heavy bottom saucepan on a low heat.  Add onion, garlic and bacon.  Sauté until onion is translucent and bacon is browned.
2. Add dry spices and sugar.  Stirring continuously, cook for about 4-5 minutes, coating the onion and garlic well.
3. Add chopped pumpkin (butternut).  Stir in and coat in the spices.
4. Add stock and bring to a boil.
5. Reduce heat and simmer for about 30 minutes or until pumpkin (butternut) is tender.
6. Remove from the heat and blend either in a food processor or with a stick mixer.  Add yogurt and chopped parsley (if desired).  Season to your liking.
7. Serve hot with some crusty bread or croutons. 

This recipe produces quite a large amount of soup which can be frozen and reheated.