Tired of burnt burgers?
Become a BBQ master!
Get our free step-by-step grilling masterclass straight to your inbox - it's ideal for beginners and pros alike!
You'll start receiving our newsletters, promotions and offers shortly
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!
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!
15 minutes
Serves 18-22 scones
