Pumpkin Soup

Serves 4

25g (1oz) butter

1 onion, peeled and chopped

1 carrot, peeled and chopped

350g (12oz) pumpkin, peeled and roughly chopped

750ml (11/4 pints) milk

Salt and freshly ground black pepper

150g (5oz) natural yogurt to serve

Dried pumpkin seeds to garnish, optional

Melt butter and gently fry onion and carrot for 5 mins, until softened.

Add pumpkin, milk and season to taste then bring gently to boil.

Cover and simmer gently for 30 minutes.

Liquidise then serve swirled with yogurt and garnish with pumpkin seeds.

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