Ingredients:
750g pumpkin flesh
1 large onion, finely chopped
2 garlic cloves, finely sliced
200g smoked streaky bacon, chopped
2 tbsp extra-virgin olive oil
1 red chilli, chopped (de-seed for a less fiery effect)
1l hot chicken (or vegetable) stock, hot
1 tbsp fresh thyme, chopped
4 tbsp Greek yoghurt
salt and freshly-ground black pepper, to taste
Method:
Peel the pumpkin, remove the seeds, then chop the flesh into fairly small chunks.
Heat 1 tbsp olive oil in a large pan, add the bacon and cook for 5 minutes, or until lightly crisp. Remove from the pan with a slotted spoon and set aside. Add the remaining olive oil to the same pan and when hot add the onion and cook gently over low heat for about 5 minutes, or until soft. Now add the garlic, thyme and pumpkin then cook for a further 3 minutes.
At this point add the hot stock, bring to a simmer and cook for about 20 minutes, or until the butternut squash is soft. Take off the heat, allow to cool slightly, then purée until smooth. Return the purée to the pan and heat through before adding 3/4 of the bacon pieces.
Season to taste with the salt and black pepper then divide between four warmed soup bowl. Garnish with 1 tbsp of the Greek yoghurt and the remaining bacon bits then serve.
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