1. In a heavy based pan, sweat onions, celery and garlic in a little butter or oil until soft, add pumpkin, apple and rosemary and stir to combine. 2. Add chicken stock to pan and bring to the boil. 3. Simmer uncovered for 40 mins until tender. 4. Blend with stick blender until smooth. 5. Serve hot topped with a dollop of plain yoghurt and a few pumpkin seeds toasted in a little walnut oil. ---------------------------------------------------------------------------
Nutrition
Ingredients
