Smashing pumpkin soup

•  1 tablespoon olive oil
•  1 brown onion, coarsely chopped
•  2 teaspoons ground cumin
•  1.2 kg butternut pumpkin, peeled, seeded, coarsely chopped
•  1L (4 cups) Campbell’s Real Stock Chicken or Vegetable
•  Dollop of natural yoghurt
•  1 garlic clove
•  4 slices Turkish bread, to serve
•  2 teaspoons extra virgin olive oil, to drizzle on bread
•  1 teaspoon dukkah, to sprinkle

Method

• Spice up the base: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until golden. Add cumin and cook, stirring for 1 minute or until aromatic.
• Simmer the soup: Add pumpkin and stir to coat. Add stock. Simmer for 20 minutes or until the pumpkin is soft. Set aside to cool slightly. Use a stick blender to blend until smooth
• Serve it up: Cut Turkish bread in half and cook on a chargrill until golden. Drizzle with extra virgin olive oil and rub with the cut side of a garlic clove. Ladle soup among serving bowls. Top with a dollop of natural yoghurt. Sprinkle with dukkah. Serve with the bread.