Velvety Pumpkin Soup with Yogurt Mousse

21 October 2014
Halloween, and the whole month of October for that matter, calls for everything pumpkin. This soup is just what the doctor…er… goblins ordered!
Ok. We could totally just throw in a standard pumpkin soup recipe at this point, and call it a day, but we just couldn’t resist bumping it up a notch or two. Are you ready?
 
Ingredients:
for the soup:
1½ yellow or orange pumpkin
1 large potato, peeled and cubed
1 leek, finely chopped
4 tbsp olive oil
1-liter beef broth
1 pinch nutmeg
salt & pepper
 
for the yogurt mousse:
½ cup cream
½ cup yogurt
2 tbsp chives, finely chopped (optional)
salt & pepper
 
Directions:
Clean the pumpkin of its seeds and strings. Cut off the rind and chop the flesh into cubes. Put olive oil into a large pot and warm it up. Add all the pumpkin, potato and the leek. Saute for 5’, and then add the beef broth and the spices. Mix with a wooden spoon and let cook on a medium low flame for 30’. When everything is soft pour it all into a blender or food processor and mix well. 
 
For the mousse: Whip the cream with a hand mixer until it becomes thick. Mix in the yogurt and the chives. Sprinkle on salt and pepper to taste. 
 
Serve the soup hot with a big dollop of yogurt mousse on top! Now that’s a Halloween treat!
 
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