A warm and hearty soup is the ultimate comfort food for those cold winter nights. With a dollop of Greek yoghurt for added taste, this delicious soup is sure to keep you warm and fill you up! Enjoy with your favourite glass of red wine and some crunchy sourdough bread.
1 tbsp olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
2 tsp curry powder
1.75kg butternut pumpkin, peeled and cut into 1.5cm pieces
400g canned chickpeas, drained and rinsed
4 cups liquid chicken stock
Camperdown Dairy Greek Yoghurt, to serve
Fresh coriander sprigs, to garnish
- Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 5 minutes or until onion has softened. Add curry powder. Cook for 1 minute or until fragrant. Add pumpkin. Stir to coat.
- Using a fork, crush half the chickpeas. Add crushed chickpeas, stock and 1 cup cold water to pan. Bring to the boil.
- Reduce heat to low. Simmer, partially covered, for 30 minutes or until pumpkin is very tender and soup has thickened. Stir in remaining chickpeas.
- Ladle into bowls and top with yoghurt and coriander. Serve.