Pumpkin Soup with Greek Yoghurt 🍜🇬🇷

Pumpkin soup with Natural 🇬🇷 Greek Yoghurt. Just a quick word on Kent, my favourite Pumpkin 💗It has a green/grey skin with mottled yellow and brown, it’s easier to cut and is the sweetest of all pumpkins (in my eyes 🤩)

Ingredients- 3 serves 
1 kg pumpkin, cut into small pieces
1 brown onion, chopped
3 cloves garlic, peeled
60 g ginger, grated
1 litre stock of your choice
extra virgin olive oil
toasted pepitas
Greek natural yoghurt like Procal 

Method 
Drizzle the pumpkin and garlic with extra virgin olive oil and oven bake at 200 C. Bake until you can put a fork easily through the pumpkin.

In a large saucepan, sauté the onion and ginger until soft, using some extra virgin olive oil.

Add the baked pumpkin and garlic and use your stirring spoon to break them up a bit.

Pour in the broth and blitz it with your favourite blender.

Bring the mixture to a boil and transfer the puréed soup to a serving bowl.

Add a splash of Procal yoghurt and a handful of toasted pepitas.

Salt and pepper to taste. Stir and Enjoy!