Smashing Pumpkin Soup
1 tablespoon olive oil
1 onion, diced
2 teaspoons ground cumin
1 small baking pumpkin (or butternut squash)
1L (4 cups) chicken or vegetable stock
1/4 cup plain yoghurt
2 garlic cloves
In a medium-sized pot (a pot large enough to hold all of your soup), heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until golden. Add cumin and cook, stirring for 1 minute or until aromatic.
Add pumpkin to pot and stir to coat with onion and spice. Add stock.
Simmer for 20-30 minutes, or until the pumpkin is soft. Set aside to cool slightly.
Add yoghurt, then use a blender or an immersion blender to blend the soup until smooth.
Serve with your favourite bread and butter or cheese.
Recipe adapted from Taste.com.au