This hearty pumpkin soup recipe uses natural, unsweetened yoghurt instead of cream which results in a creamy texture with a lot less fat than the alternative. It also adds a slight tartness to the soup with balances nicely with the sweetness of the pumpkin.
The garlic bread on the side is optional and goes someway towards negating the whole “lower fat” thing but hey, cutting back where you can is better than not at all right 😉
Preparation Time: 10 minutes / Cooking Time: 95 minutes / Serves 6-8
- 1kg Japanese pumpkin
- 20g butter, melted
- 1 stalk celery, cut into 2cm pieces
- 1 carrot, cut into 2cm pieces
- 2 small brown onion, sliced
- 500ml chicken stock
- 1 cup natural, unsweetened yoghurt
- salt & pepper to taste
- 1 handful flat leaf parsley
- Discard the seeds and skin from the pumpkin.
- Cut the pumpkin into 2-3 cm chunks.
- In a large saucepan add the melted butter, pumpkin, celery, carrot and onion. Brown for a few minutes.
- Add the chicken stock and simmer on a low heat for 90 minutes.
- Remove the soup from the heat and blend with a food processor or hand blender.
- Stir in the yoghurt, add salt & pepper to taste, garnish with parsley and serve.
You could make your own garlic bread of course, but full disclosure here, the one in the photo was store bought. We’re big fans of the La Famiglia Traditional Sourdough Loaf with Butter.
Japanese pumpkin is also known as kabocha squash or kent pumpkin.
If you can’t get your hands on any Japanese pumpkin, butternut pumpkin/squash is a suitable alternative.