Pumpkin Soup with Greek Yoghurt 🍜🇬🇷
- Pumpkin soup with Natural 🇬🇷 Greek Yoghurt. Just a quick word on Kent, my favourite Pumpkin 💗( Also known as Just Another Pumpkin J.A.P ) It has a green/grey skin with mottled yellow and brown, it’s easier to cut and is the sweetest of all pumpkins (in my eyes 🤩)
Ingredients- 3 serves
1 kg pumpkin, cut into small pieces (peeled if you don’t like the skin)
1 brown onion, chopped or grated
3 cloves garlic, crushed
60 g ginger, grated
1 litre stock of your choice
extra virgin olive oil
toasted pepitas
Greek natural yoghurt like Procal
Method
Drizzle the pumpkin 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, sauté the onion, garlic and ginger until soft, using some extra virgin olive oil.
Add the baked pumpkin and use your stirring spoon to break them up a bit. If you have baked with the skin, scrape the flesh in and keep the skins for topping!
Pour in the broth and blitz it with your favourite blender.
Bring the mixture to a boil and transfer the puréed 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!
Notes
If you-
struggle with peeling pumpkin, first cut the pumpkin into small manageable pieces.
want your soup thinner or thicker, regulate the amount of stock you add.