Roast Pumpkin Soup with Garlic Greek Yoghurt
A warm and nutritious soup that can be served with or without a hit of garlic
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!