Cook & Bake
Suitable for vegetarians
November 5, 2021
Pumpkin Soup Halloween Edition with Straggato Yogurt 2% Low Fat Charalambides Christis!
Prep Time
30
mins
Cook Time
30
mins
Serves
10
Ingredients
- 600 gr. pumpkin
- 2 potatoes
- 2 carrots
- 4 chopped celery sticks without leaves
- 1 piece of ginger half the size of a walnut
- 1 onion, finely chopped
- Salt, Pepper
- Half a teaspoon of curry
- Half a teaspoon of cumin
- 4 tablespoons olive oil (2 + 2)
- 1 litre of hot water
- For serving: Straggato yoghurt (2% low fat) Charalambides Christis
Instructions
- Place the pumpkin, potato, and carrot on a non-stick paper in an oven tray, all cut into medium-sized cubes. Sprinkle with 2 tablespoons olive oil, a little salt and pepper, stir and bake at 200 degrees in the air for about 25 minutes until soft.
- At the same time, pour the rest of the olive oil into a saucepan and as soon as it heats up, add the celery, onion and ginger. Once they soften a little, add salt and pepper.
- Then, add the pumpkin with the potato and the carrot that we took out of the oven and add the cumin with the curry and mix them. Add the hot water and cover the pot for about 20 minutes and puree your soup with a hand blender.
- Serve in a deep dish with a generous dollop of Straggato yoghurt (2% fat) Charalambides Christis in the middle of the soup and 2-3 spiders to get in the Halloween spirit!
