Roast Pumpkin Soup with Garlic Greek Yoghurt

What better than warm and nourishing soup on a cold and wintery day?

I love a hearty bowl of soup. When I was younger one of my favourite dinners was a bowl of tomato soup (yes, it was probably Campbells from a can) and toasted cheese sandwiches. I skip the toasted cheese these days, although sometimes I do enjoy a slice of my nutty seedy keto bread toasted with my soup.

This soup can be made with store-bought chicken broth, but I usually make my own. Whenever we have roast chicken I keep the carcass and make broth with it. I usually add a pork trotter or chicken feet to boost the collagen levels! Find the broth recipe here.

Enjoy your soup!!

Print Recipe

Roast Pumpkin Soup with Garlic Greek Yoghurt

A warm and nutritious soup that can be served with or without a hit of garlic

Prep Time25 minutes mins

Cook Time1 hour hr

Course: Appetizer, Main Course

Cuisine: Central European

Keyword: garlic, pumpkin, soup

Ingredients

Roast Pumpkin Soup

• 2 butternut pumpkins (small to medium)
• 2 onions
• 2 tbsp olive oil
• 1 L chicken broth
• 1-2 tsp salt
• 1 tsp coriander

Garlic Greek Yoghurt

• 1 cup greek yoghurt (whole milk best)
• 1 tbsp lemon juice
• 1 tsp crushed garlic
• 1 tsp salt

Instructions

Pumpkin Soup

• Preheat oven to 180°C.
• Peel butternut pumpkin and cut into 5cm cubes.
• Toss with 1 tbs olive oil and put on tray and bake for 45 minutes.
• Whilst pumpkin is baking, cut up onion and saute with 1 tbs olive oil in a large stock pot.
• Add cooked pumpkin to the onion and add the chicken stock/broth and coriander. Bring to a gentle simmer and leave simmering for 10 - 20 minutes. Then turn off and blend the soup with a stick blender.
• Salt the soup according to your taste. I used approximately 1.5 tsp. (It depends on whether there is salt in your broth)

Garlic Greek Yoghurt

• Mix all ingredients together in a small bowl. Add more or less salt according to taste preference.
• Stir a tbsp of garlic greek yoghurt through our bowl of soup and enjoy!