Pumpkin soup with Greek yoghurt

It’s December, winter is officially here and all we want is soup to keep us warm. Because nothing beats a warming bowl of soup on a cold winter day!

On our new post we enjoy some pumpkin soup with Greek yoghurt.

Pumpkin soup with Greek yoghurt


Yields 4

¾ kilo pumpkin (clean weight) cut into chunks

1 white onion finely cut

1 carrot finely chopped

1 garlic clove finely chopped

1 tsp ground cinnamon

1 tsp ground clove

1 tsp smoked paprika

1 dry chili pepper

¾ liter vegetable stock

1/3 cup esti extra virgin olive oil

150 gr Greek yoghurt


In a large bowl mix the pumpkin chunks with cinnamon, clove, paprika and some salt.

Place the chunks on a baking tray, sprinkle with some esti olive oil and bake for 15 minutes.

Heat the rest of the olive oil in a large pan over medium heat. Add onion, carrot, garlic and chili pepper and sauté for about 5 minutes until tender.

Add the pumpkin, toss, add the stock and let simmer for 30 minutes, at least.

With the help of a stick blender, puree the soup. Adjust salt, add the yoghurt, mix gently and serve immediately.


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