Accustomed to encounter it in pies, mainly sweet but savory as well, red pumpkin always held a place in Greek family’s table. Nutritional but low calorie, can be worthily a dish by itself! Serve this wonderful pumpkin soup as a first plate in a formal table, or enjoy it as an evening meal a cold winter night! Its velvety texture and its full, rich flavor will delight you!
Creamy Pumpkin SoupPrint This
For the soup
- ○ 500 g. red pumpkin peeled and sliced
- ○ 1 small potato
- ○ 1 carrot
- ○ 1 small onion
- ○ 1 cup of low fat milk
- ○ 5 tablespoons of olive oil
- ○1 pinch of nutmeg
- ○ salt and pepper
- ○ 4 tablespoons greek strained yogurt
For the croutons
- ○ 2 slices of toast bread
- ○ 2 tablespoons of olive oil
- ○ smoked paprika
Peel the pumpkin, potato, carrot and onion and cut into cubes.
In a casserole, heat the olive oil and place all vegetables in. Saute for a few minutes, stirring constantly. Once vegetables lightly browned and begin to soften, add 1.5-2 liters of hot water. Once the soup comes to a boil, reduce heat slightly above the middle of the scale recorded in our kitchen switch. (Eg. To 6-7 if the scale reaches 9).
Let the soup to simmer, until all the vegetables tender and liquid reduce by half.Then, using a handblender, slowly mash the vegetables until the soup get a single texture. Add the nutmeg, salt and pepper. Finally pour one cup of milk and cook a few minutes until the soup thickens slightly.
To make the croutons, grill two slices of toast, then sprinkle the ground with olive oil and sprinkle with smoked paprika. Cut into thin strips. Serve creamy pumpkin soup with a spoonful of yogurt and 2-3 croutons.