October
31
Pumpkin Soup
Pumpkin Soup with Yogurt
Author: trotsig
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
- Put the pumpkin cubes into a pot with the bouillon and bring the liquid to a boil.
- Reduce the heat, cover the pot, and simmer for about 20 minutes, or until the pumpkin is tender.
- Puree the soup with hand blender.
- Bring it to a boil again.
- Season to taste with salt and pepper.
- Keep the pan over a low heat while you gently melt the butter in a small pan over a low heat.
- Pour the soup into a tureen, or ladle it into individual serving bowls.
- Swirl a little yogurt on to the surface of the soup and drizzle the melted butter over the top.
- Serve immediately, offering extra yogurt so that you can enjoy the contrasting burst of sweet and tart in each mouthful.