This recipe is just so good and so versatile. It requires little effort and is hearty enough to keep everyone satisfied. I took some for lunch the next day and it was wonderful!
Just don't forget to temper the greek yoghurt (instructions below) or it will curdle.
- 1 large or 2 medium sized butternut pumpkins
- 1 red onion
- 2 cups vegetable or chicken stock
- 1 tub 0% fat greek yogurt (can be replaced with sour cream)
- Peel, de-seed and chop butternut pumpkin into 1-inch pieces.
- Peel and chop onion into quarters.
- Add to slow cooker.
- Pour stock over top.
- Cover and set slow cooker to low setting.
- Leave for 8-12 hours (depending on your schedule, the pumpkin just needs to be soft.)
- Scoop out onion.
- Blitz the soup using a hand blender or just pour it into your blender.
To temper yoghurt:
- Add 1/2 teaspoon of hot pumpkin soup to yoghurt and stir.
- Continue to do this for about 5 teaspoons.
- Yoghurt can now be added to soup or stirred in.