PUMPKIN SOUP

Today is a perfect day for soup, it's Spring but a little cool and cloudy outside with 

possible rain.  Since I had a butternut squash it was an easy decision for me. Very simple to make with only a few ingredients that are in almost everyone's pantry!

INGREDIENTS:

1 tablespoon of extra virgin olive oil

1 onion, coarsely chopped

2 teaspoons cumin (ground)

1.2 kg (2 lb) butternut squash, peeled, seeded and coarsely chopped

1 litre (4 cups) chicken stock (or whatever stock you want)

1 dollop of plain yoghurt, I use fage whole yoghurt

1 garlic clove

salt and freshly ground black pepper to taste

You will also need a stick blender

METHOD:

Cut up the onion, squash and garlic.  To a heavy bottom pan, add the olive oil, onion,  garlic  and cook for few minutes till golden.  Add the cumin and cook till aromatic.

Add the squash, stock and season with salt and pepper, let the soup simmer for about 20 minutes or until  the pumpkin is soft.  Set aside and taste, season and use a stick blender to blend until smooth.

Ladle the soup into bowls and put a dollop of yoghurt if you wish

It's easy, fast and really delicious