Pumpkin Soup

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)


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.

Add dry spices and sugar.  Stirring continuously, cook for about 4-5 minutes, coating the onion and garlic well.

Add chopped pumpkin (butternut).  Stir in and coat in the spices.

Add stock and bring to a boil.

Reduce heat and simmer for about 30 minutes or until pumpkin (butternut) is tender.

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.

Serve hot with some crusty bread or croutons. 

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