Pumpkin Soup

Ingredients for  4  Servings

• 1Kg

  Pumpkin, prepared flesh cut into cubes
• 1L

  Vegetable stock
• 2 tsp

  Sugar
• 2 tbsp

  Butter
• 75ml

  Thick natural yogurt
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Put the pumpkin cubes into a pan with the stock, and bring the liquid to the boil. Reduce the heat, cover the pan, and simmer for about 20 minutes, or until the pumpkin is tender.
2. Liquidise the soup in a blender, or use a potato masher to mash the pumpkin flesh. Return the soup to the pan and bring it to the boil again.
3. Add the sugar to the pan and season to taste with salt and freshly ground black pepper. Keep the pan over a low heat while you gently melt the butter in a small pan over a low heat.
4. Pour the soup into a tureen, or carefully ladle into individual bowls. Swirl yogurt on to the surface of the soup and drizzle the melted butter over the top. Serve immeadiately.