Step 1

Cut the pumpkin in half and scoop out the seeds. Dice the pumpkin into medium cubes.

Step 2

Heat the oil in a large, heavy-based saucepan. Over medium heat, cook the onion gently for 5 minutes, until softened but not browned.

Step 3

Add the pumpkin and garlic to the pan and cook for two minutes, before adding the stock and orange zest. Season to test.

Step 4

Bring to the boil and then reduce the heat and simmer for 30-40 minuets until soft.

Step 5

Remove from the heat and blend until smooth with a hand blender. Stir through the orange juice and some extra water if too thick – ad a little more salt if needed.

Step 6

Spoon out into bowls, drizzle over the yoghurt and scatter over with some pumpkin seeds