How to Make Creamy Pumpkin Soup with Greek Yogurt: A Fall Favorite

Instructions

Preparation

1. Cut the pumpkin in bite size pieces
2. Cut the potatoes in bite size pieces
3. Cut the carrots in half a centimeter pieces
4. Finely Chop the onions, the leek and the spring onions

Cooking

1. Place a large cooking pot to medium-high heat
2. Add the olive oil and let it warm up a little bit
3. Add all the ingredients and for about 5 minutes let them slightly cook while stiring frequently.
4. Add water to cover well all your veggies or more if you want the soup less creamy
5. Let it boil for about 20 minutes or until you check that the pumpking, the potatoes and the carrots have softened enough.
6. Take the pot off the heat and let it cool down for a few minutes.
7. Get a second pot ready that it can be smaller this time
8. Get your blender ready
9. Use a perforated ladle to add your cooked veggies in your blender while adding the broth you have in the pot. The quantities of each depend on how creaamy you want your soup. This has to be repeated several times till everything is converted to cream.
10. Add your soup in the second pot and have it ready to be served

Serving

Add a table spoon of Greek Yogourt to each soup bowl just before you serve it and maybe have some more available for anyone that wishes more.

Enjoy!