Pumpkin Soup

November 4, 2016

This is a super simple and easy soup. Just chop up a pumpkin or squash, boil it, blend it, and whip in some yogurt.


1 ¾ lb. pumpkin or squash, peeled, seeded, and cut into bite-sized pieces

4 cups chicken stock (or water and 2 bouillon cubes)

½ tsp salt

1 cup plain yogurt


Bring the pumpkin, stock, and salt to a boil. Cover and simmer for 25-30 minutes.

In a food processor, puree the pumpkin in batches.

Return to the pot and reheat.

Turn off the heat and whisk in the yogurt.

For an elegant serving, float a dollop of yogurt on top and sprinkle with a pinch of paprika.

Author of the image: Katherine


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