Pumpkin Soup with Yoghurt and a Crunchy Topping

Pumpkin Soup with Yoghurt and a Crunchy Topping


  • 600g Butternut pumpkin, peeled and chopped into 2.5 cm dice
  • 175g Sweet potato, peeled and chopped into 2.5 cm dice
  • 125g Onion, peeled and chopped
  • 75g Celery, chopped
  • Olive oil
  • Salt & freshly ground black pepper
  • ½ tsp ground cumin
  • 2 cups hot chicken stock
  • 125g eye bacon, julienned
  • 75g French shallot, thinly sliced
  • 4 tsp Dukkah
  • 4 tbs Greek yoghurt


  1. Preheat oven to 200˚C.
  2. Place pumpkin and sweet potato into a baking dish, drizzle with olive oil and use your hands to make sure that all pieces are coated. Sprinkle with salt and pepper. Bake in oven for 30 minutes, until soft and slightly charred.
  3. Meanwhile, heat 1 tbs olive oil in a saucepan, add the onion and celery, and sauté over a low heat until soft, but not coloured. Add cumin and continue to sauté until fragrant.
  4. Add 2 tbs olive oil to a hot frying pan, and fry the shallots until crisp, remove from pan and drain on paper towel.
  5. Add bacon to frying pan and fry until crisp, remove from pan, drain on paper towel and keep warm.
  6. When pumpkin is ready, add to onion and celery, together with hot stock, bring to boil and then reduce heat to simmer for 15 minutes.
  7. Blend your soup using a stick blender, or put it into a food processor or blender and blend until silky smooth. (If you are using a blender or food processor, allow the soup to cool a little before hand before pureeing.)
  8. Return soup to pan, check seasoning, gently reheat.
  9. Serve in nice wide bowls, topped each with a tbs of Greek yoghurt, some bacon, then shallots, finally sprinkle with dukkah, and if you must, a little drizzle of good extra virgin olive oil.


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