Method

STEP 1
Pre-heat oven to 180C. On a lined baking tray place sliced pumpkin, drizzle with olive oil and sprinkle with nutmeg. Roast for 30 minutes until golden and tender. Once cooled, scrape pumpkin flesh from the skin with a spoon and place in a bowl to one side.

STEP 2
In a heavy based pan, heat butter over a medium heat. Add onion and leek and cook for 5 minutes before adding garlic. Cook for a further 5 minutes. Add in pumpkin, followed by potato.  Add stock, reduce to a simmer and cook for 20 minutes or until the potato is tender.

STEP 3
Remove from heat and allow to slightly cool before blending until smooth. Add in FUGY, season and stir well. 

STEP 4
To serve, spoon into bowls, top with FUGY, a sprinkle of salt and pepper and finely chopped parsley.

 

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Tips

It wouldn’t be winter without Farmers Union’s smooth and creamy Pumpkin Soup recipe. Enjoy our bright, scrumptious pumpkin soup infused with our all natural Greek Style yogurt. Full of nourishing vegetables and spices, our Greek Style yogurt will add a velvety tanginess and take regular pumpkin soup to a new dimension. Enjoy this dish with loved ones on a lazy Sunday, when you have a bit more time to cook. Don’t forget to add that extra dollop of yogurt on top of your finished masterpiece for some extra flavour!