Spicy Greek Pumpkin Soup
Great for using fall pumpkins. No pumpkins? No problem - use canned pumpkin and a bit less stock. Taken from Greek Cooking by Salaman.
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INGREDIENTS
Nutrition- 2
- 2teaspoons extra virgin olive oil
- 2
- 1
- 1
- 1
- 1 1⁄2pints chicken stock
- salt and pepper
-
- 4tablespoons Greek yogurt
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DIRECTIONS
- Cut pumpkin into even sized chunks.
- Heat oil, cook leeks and garlic until softened.
- Add ginger and cumin, stir for another minute.
- Add pumpkin chunks and stock, season with salt and pepper.
- Bring to boil then simmer for 30 minutes or until pumpkin is tender.
- Process soup in blender or with immersion blender.
- Reheat gently, ladle into 4 bowls.
- Swirl a Tbs of Greek yogurt into each bowl, garnish with fresh cilantro leaves.
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