Pumpkin Soup

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1 tablespoon olive oil

1 brown onion

2 teaspoons cumin

1 kg pumpkin cut into small pieces, skin off

1 Sweet Potato cut into small pieces, skin off

1 litre chicken stock

Natural Yoghurt

Heat 1 tablespoon olive oil in a large pot and cook onion until golden brown.

Add cumin – 1 minute then add the pumpkin, sweet potato and stock to the large pot.

Simmer 20 minutes.  Cool then blend.  Serve warm with Yoghurt.