Ingredients

  • 1kg peeled Kent pumpkin, cut into 5cm cubes
  • 1 onion, finely chopped
  • 750ml water
  • 1 tbsp chicken stock powder
  • 1⁄2 cup FARMERS UNION Greek Style Yogurt
  • freshly ground black pepper & salt flakes, to taste
  • To Serve:
  • 4 tbsp FARMERS UNION Greek Style Yogurt
  • *4 rashers smoked streaky bacon or Halal suitable alternative
  • 4 slices sour dough bread, torn or cut into bite-size cubes
  • 1 tbsp finely chopped chives

Method

Step 1

Place pumpkin, onion, water and stock powder in a saucepan and bring to the boil. Reduce heat to a simmer and cook partially covered for 10-15 minutes, or until pumpkin is soft. When cooked remove from heat and allow to cool slightly. Using a food processor or stick blender puree the pumpkin until silky smooth. Add 1⁄2 cup of FARMERS UNION Greek Style Yogurt and mix through. Season to taste with freshly ground black pepper and salt flakes, to taste.

Step 2

Meanwhile, prepare bacon* and croutons. Line an oven tray with baking paper and arrange bacon* to one end of the tray. At the other end the tray scatter the cubes of bread and drizzle with olive oil and a sprinkle of salt flakes. Bake in a preheated oven of 180°C for 5-8 minutes, or until the croutons are crisp and golden, and the bacon* is crisp.

Step 3

To serve, ladle soup into bowls and top with a spoonful of FARMERS UNION Greek Style Yogurt. Sprinkle with shards of bacon*, croutons and chives. Serve immediately.

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