Pumpkin Soup

Name: Pumpkin Soup
Yield: serves 4
Ingredients: 2 1/2 pounds pumpkin; 4 1/2 cups chicken stock (or use 2 bouillon cubes); 1 to 2 teaspoons sugar; Salt and black pepper; To serve: 1 cup plain whole-milk or strained Greek-style yogurt, at room temperature

December 9, 2011

This is the simplest ever pumpkin soup where the pure, sweet taste of pumpkin is married with the slightly sharp one of yogurt. The large orange-fleshed pumpkins are winter vegetables, but you can find them throughout the year in Asian and Middle Eastern stores, sold by the slice, with their seeds and fibers removed, and wrapped in plastic wrap.

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