Ingredients
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
Directions
1
Bring the pumpkin, stock, and salt to a boil. Cover and simmer for 25-30 minutes.
2
In a food processor, puree the pumpkin in batches.
3
Return to the pot and reheat.
4
Turn off the heat and whisk in the yogurt.
5
For an elegant serving, float a dollop of yogurt on top and sprinkle with a pinch of paprika.
Ingredients
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
Directions
1
Bring the pumpkin, stock, and salt to a boil. Cover and simmer for 25-30 minutes.
2
In a food processor, puree the pumpkin in batches.
3
Return to the pot and reheat.
4
Turn off the heat and whisk in the yogurt.
5
For an elegant serving, float a dollop of yogurt on top and sprinkle with a pinch of paprika.
