Recipe of the month
Serves 4-6 (makes 1.5
litres)
750g (prepared weight 600g) pumpkin or butternut squash, skinned and
de-seeded
1 Spanish onion, sliced
4 cloves of garlic, crushed
1 medium carrot, sliced
1 medium potato, sliced
3 sprigs fresh thyme, de-stalked
750ml hot vegetable stock
4 tbsp tomato purée
2 tsp smoked paprika
2 tbsp extra virgin olive oil or 25g butter
4 tbsp thick natural yogurt, to serve
Cut the pumpkin flesh into 5cm chunks and put them in a large saucepan with the onion, garlic, carrot, potato and half the thyme. Pour in the stock and bring to the boil. Cover, reduce to a simmer and cook undisturbed for 20 minutes. When the vegetables are tender, pour the pan contents into a blender or food processor in two batches, adding the tomato purée, paprika and oil. Blitz to a rough, thick purée. Return the soup to a clean pan and simmer for 2 minutes. Serve hot with a swirl of thick yogurt and sprinkling of the remaining thyme on top.
That’s it, you're done. Enjoy!
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