Halloween Pumpkin & Ginger Soup

15 minutes prep, 25 minutes cook

Serves 4

Ingredients

15g fresh root ginger

2 garlic cloves

1 small onion

800g pumpkin

25g butter

1 Knorr Vegetable Stock Pot dissolved in 750ml boiling water

1 tbsp honey

100ml natural yoghurt

Black pepper

Method

Grate the ginger and crush the garlic cloves, then chop the onion and pumpkin. Melt the butter in a large saucepan and add the prepared ingredients. Cook on a medium heat for 3-4 minutes, until the vegetables soften but do not brown.

Add the ginger, honey and Knorr Vegetable Stock and bring to the boil - simmer for 15-20 minutes. Stir in most of the plain yoghurt then transfer to a food processor and blitz until smooth.

Toast a few pieces of bread and cut out using a bat-shaped cutter. To create the cobwebs, slowly pour the natural yoghurt in round motions on top of the soup, then use a spoon to slowly pull the yoghurt into points.

Season and serve with the toast bats and a few novelty spiders!