PUMPKIN SOUP WITH YOGURT RECIPES

Steps:

• Clean, peel and deseed the pumpkin.
• Cut the pumpkin into small pieces.
• Put into a heavy pan the pumpkin chunks, onions and cubed carrots.
• Pour in the stock and olive oil and bring to a boil.
• Reduce the heat, cover the pan and simmer for 30 minutes, until the vegetables are tender.
• Pour the vegetables into a blender and puree, then return to pan.
• With the heat on low, season the soup with salt, pepper, cumin and red pepper flakes, combine well and remove from heat.
• Pour the soup into your serving bowls and then swirl the yogurt into the soup and garnish with sunflower or roasted pumpkin seeds, and a little more red pepper flakes and ground cumin.
• If necessary you may also add a little more salt and pepper, then finish it off with a drizzle or two of extra virgin olive oil.
• Serve with crisp bread and enjoy.

Steps:

• Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes.
• Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes.
• Ladle into bowls and serve with a dollop of Greek yogurt.