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Pumpkin Soup with Greek Yoghurt ๐Ÿœ๐Ÿ‡ฌ๐Ÿ‡ท

Pumpkin Soup with Greek Yoghurt ๐Ÿœ๐Ÿ‡ฌ๐Ÿ‡ท

Pumpkin soup with Natural ๐Ÿ‡ฌ๐Ÿ‡ท Greek Yoghurt. Just a quick word on Kent, my favourite Pumpkin ๐Ÿ’—It has a green/grey skin with mottled yellow and brown, itโ€™s easier to cut and is the sweetest of all pumpkins (in my eyes ๐Ÿคฉ)

Ingredients- 3 servesย 
1 kg pumpkin, cut into small pieces
1 brown onion, chopped
3 cloves garlic, peeled
60 g ginger, grated
1 litre stock of your choice
extra virgin olive oil
toasted pepitas
Greek natural yoghurt like Procalย 

Methodย 
Drizzle the pumpkin and garlic with extra virgin olive oil and oven bake at 200 C. Bake until you can put a fork easily through the pumpkin.

In a large saucepan, sautรฉ the onion and ginger until soft, using some extra virgin olive oil.

Add the baked pumpkin and garlic and use your stirring spoon to break them up a bit.

Pour in the broth and blitz it with your favourite blender.

Bring the mixture to a boil and transfer the purรฉed soup to a serving bowl.

Add a splash of Procal yoghurt and a handful of toasted pepitas.

Salt and pepper to taste. Stir and Enjoy!ย 


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