Since I have better things to do than stand in the kitchen, my favourite recipes are all ones that require a minimum of effort.
When I was at Sydney Uni, my PhD supervisor lived on campus and he and his wife used to invite all students to his house on a regular basis. It was there that I first had a wonderful pumpkin soup. I find pumpkin a boring and tasteless vegetable, but this soup has an extra flavour to it. It’s also very easy to make.
Ingredients:
A quarter of a large pumpkin, cut into cubes
Two sticks of celery, cut into large pieces
A couple of cloves of garlic, also in large pieces
water
stock cubes for the amount of water used
thick Greek yoghurt
Put everything except the yoghurt in a pan and cook until vegetables are really soft. Put in blender (or use sieve) to puree the mixture. Add extra water and/or stock cubes if needed. The soup has to be gloppy.
Serve in plates with a large spoonful of yoghurt in the middle.
