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
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.