Chilli Pumpkin Soup


2 tbsp rapeseed oil
1 onion, chopped
Thumb sized piece freshe ginger, grated
2 cloves garlic, crushed
1 red chilli
500g pumpkin flesh
1 litre low salt veg stock
Black pepper
Dollop low fat natural yoghurt


Heat the oil in a pan and add the chopped onion, crushed garlic, de-seeded and chopped chilli and grated ginger. Cook gently over a low heat until the onion is soft.

Add the pumpkin flesh and cook for 1 or 2 more minutes. Pour over the stock and bring to the boil. Cover and simmer until the pumpkin is soft.

Blitz smooth with a hand blender and add a little extra stock if necessary. Remove from the heat and season with freshly ground black pepper. Stir in the low fat natural yoghurt before serving.