1L chicken style liquid stock or vegetable liquid stock
170g Natural Yoghurt
Method
Heat oil in a saucepan over low heat, add onion and cook for 2 minutes, until softened.
Add garlic and spices and cook, and stir for 30 seconds.
Add pumpkin, potato and stock and bring to the boil. Cover and simmer for 30 minutes. Allow to cool slightly, then use stick blender to puree until smooth.
Serve with a dollop of natural quark and stir through.
