Pumpkin Soup

1. 1

   Remove the peel and any seeds and fiber from the pumpkin and cut the flesh into pieces.

2. 2

   The peel is extremely hard and you have to cut it away by laying the slices or chunks flat on a board, cut side down, and then pressing down with a large heavy knife to cut the skin off.

3. 3

   Put the pieces in a large pan with only about 1 1/2 cups stock (it will not cover the pieces), and simmer, covered, for 15 minutes, or until the pumpkin is tender.

4. 4

   Blend to a puree in the food processor, or mash it with a potato masher, and return to the pan.

5. 5

   Add the remaining stock, the sugar, and a little salt and pepper, and cook for a few minutes more, adding water to thin the soup, if necessary.

6. 6

   Serve the soup hot, and pass around the yogurt in a bowl for people to help themselves.

* Per serving · 4 servings · Values may vary.

No additional tips available.