Pumpkin Soup with a Greek Twist

Ingredients for 2 servings:

• 400 g Hokkaido pumpkin
• 1 small onion
• 1 garlic clove
• 2 tablespoons Minos extra virgin olive oil for frying
• 500 ml vegetable broth
• 100 ml cream
• salt and pepper to taste
• 1 teaspoon cumin
• 1 teaspoon lemon juice
• 2 tablespoons pumpkin seeds
• Fresh parsley for garnish
• 2 tablespoons Greek yogurt
  
  

Preparation:

Difficulty level: easy

Preparation time: 30 minutes

1. Wash the pumpkin, remove the seeds and cut into small pieces. Peel the onion and garlic and chop finely.
2. Heat the Minos extra virgin olive oil in a pan and fry the onion and garlic until translucent.
3. Add the pumpkin pieces and fry for about 5 minutes. Deglaze with the vegetable stock and bring to the boil.
4. Simmer over medium heat for about 15 minutes, until the pumpkin is soft.
5. Remove the soup from the heat and puree it finely with a hand blender. Add the cream and mix well.
6. Season with salt, pepper, cumin and lemon juice. Heat briefly again, but do not let it boil.
7. Lightly roast the pumpkin seeds in a pan without fat.
8. Pour the soup into bowls, place a spoonful of Greek yogurt in the center and garnish with the roasted pumpkin seeds and fresh parsley.