Easy leek, carrot and pumpkin soup
2 whole, small
pumpkin, butternut, raw
500 g, chopped
2 medium, chopped
4 cup(s), (1L)
99% fat-free plain Greek yoghurt
⅓ cup(s), (80g)
1 tbs, chopped
- Heat oil in a large saucepan over medium heat. Add leek and cook, stirring, for 3–4 minutes or until softened. Add ginger and cumin and cook, stirring, for 30 seconds or until fragrant.
- Add pumpkin, carrot and stock and bring to the boil. Reduce heat and simmer, covered, for 15–20 minutes or until vegetables are tender.
- Using a stick blender or food processor, process soup until smooth. Season with salt and freshly ground black pepper. Serve topped with yoghurt and chives.