This golden and velvety pumpkin soup is wonderfully nourishing and deliciously heartwarming. The addition of roughly torn-up oregano gives a fantastic fragrant and earthy touch, and the added garlic at the end adds a lovely kick.
To serve, top with thick and creamy natural yoghurt and sprinkle generously with deliciously crispy and salty bacon crumbs. Perfection.
PUMPKIN SOUP TOPPED WITH OREGANO, NATURAL YOGHURT & BACON CRUMBS
• 1 medium-sized pumpkin, peeled and chopped into thick pieces
• 6-8 cups good quality vegetable or chicken stock
• 2 Tbsp ghee, butter or extra virgin olive oil
• 2 cloves garlic
• Sea salt
• Pepper