Mediterranean Pumpkin Soup Recipe

You can use squash such as a butternut or acorn in this recipe if you don't have pumpkin.

Cut fresh pumpkin up into chunks.

Fresh:

On the stovetop, heat a pan to medium heat put 1-2 tbsp cooking oil into the pan add the pumpkin/squash chunks also add any onion or leeks at this time and allow to sweat for 20 - 30 minutes or until fork- tender let it all caramelize together, then mash or puree...

In a pot, cook the onion and garlic with a little olive oil.

When softened and beginning to caramelize, add the pumpkin and the stock.

Stir and allow to simmer for about 30 minutes.

Using an immersion blender, a blender or a food processor, puree the soup until it's smooth and creamy.

Taste and season, adjust the seasoning by , adding more freshly ground nutmeg, ginger and/or cumin if desired.

Stir in the cream/yogurt and let it gently come back to hot serving temperature.

Garnish with cilantro or parsley.