Begin by cutting a 1 pound pumpkin in half (I used a 2 pound pumpkin and used half of it for this recipe), then deseed it using a spoon, using a potato peeler peel off all the skin from the pumpkin, making sure to also remove the white parts left behind by the skin, cut the pumpkin into small chunks that are about ½ inch by ½ inch in size, also finely mince 2 cloves of garlic and finely dice ½ of an onion

Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil

Once the oil get´s hot add the garlic and mix with the oil, then add the diced onions and cook for about 3 minutes, then add the chunks of pumpkin into the pan and cook for about 20 minutes, stirring occasionally

After cooking the pumpkin for 20 minutes, add ½ teaspoon of dried thyme, ¼ teaspoon of smoked paprika, season with sea salt and freshly cracked black pepper, and mix everything together

Add 2 ½ cups of vegetable stock into the pan and let it simmer between 15-20 minutes until the pumpkin is soft, then turn off the heat and let it rest for about 5 minutes

Transfer the pumpkin mixture into a tall plastic cylinder and using a handheld mixter puree the mix for about 3 minutes or until you form a creamy texture

Transfer into 2 bowls and top off with a spoonful of Greek yogurt and fresh parsley