Pumpkin Soup with Yogurt
Author: 
Prep time: 
Cooking time: 
Total time: 
Serves: 6
 
Bal Kabagi Corbasi
Ingredients
  • 1 kg pumpkin, peeled and cubed
  • 1 liter bouillon
  • 2 tbsp butter
  • thick and creamy natural (plain) yogurt
  • salt and ground black pepper
Instructions
  1. Put the pumpkin cubes into a pot with the bouillon and bring the liquid to a boil.
  2. Reduce the heat, cover the pot, and simmer for about 20 minutes, or until the pumpkin is tender.
  3. Puree the soup with hand blender.
  4. Bring it to a boil again.
  5. Season to taste with salt and pepper.
  6. Keep the pan over a low heat while you gently melt the butter in a small pan over a low heat.
  7. Pour the soup into a tureen, or ladle it into individual serving bowls.
  8. Swirl a little yogurt on to the surface of the soup and drizzle the melted butter over the top.
  9. Serve immediately, offering extra yogurt so that you can enjoy the contrasting burst of sweet and tart in each mouthful.
Recipe by at http://trotsig.com/pumpkin-soup/