Ingredients:
• 2 tbsp butter
• ½ tsp dried thyme
• 1 onion, finely chopped
• 1 cup EASIYO yogurt
• 750g pumpkin, peeled and cubed
• salt and pepper to taste
• ¼ cup dry sherry
• 4 cups chicken stock
• ground nutmeg to taste
• 1 small bay leaf (optional)


Method:
Melt butter in saucepan. Add onion and sauté until golden, stirring frequently.
Add pumpkin, chicken stock, bay leaf and thyme.
Simmer 20 minutes or until pumpkin is very tender.

Remove bay leaf and puree in processor or blender.
Add half cup whisked yogurt slowly, stirring vigorously so that yogurt is well absorbed.
Add sherry and nutmeg and heat gently for five minutes being careful not to boil.

Season. Serve hot or cold.
Garnish with remaining yogurt and chipped chives.


Variations/Comments:
If re-heating soup do not boil, as this will cause the soup to curdle.