I happen to see something in a blogpost this morning that apparently October is pumpkin month. As it is, I will be in a country where I don’t think they are very familiar with pumpkin so you’re just gonna have to let me go wild now. Although I do have to warn you that there are quite a few delicious pumpkin recipes scheduled in for October so I’m sure you’ll not have a shortage in pumpkin recipes anyway.. 😉
Because autumn and pumpkin.. That is almost one and the same word right? and I am sure I have mentioned it before but despite the fact that you can literally buy butternut squash all year round I still think it is more of an autumn thing really.
And because I am still having a terrible cold a good pumpkin soup seemed like the winner dish to make for an easy friday evening. It is different with the spices and the yogurt but really good! Tom even thought it had a bit of Moroccan flavors but I do have to say he thinks that of everything that has cinnamon and cloves in it. Hahaha… We had this soup without bread since we’re trying to cut back a bit on carbs (almost on vacation, you know how it is!) but I image it would be insanely good with a crispy sourdough..
I like my pumpkin soup to be rather thick but if you like yours a bit thinner you can of course add some more stock in there. Or more yogurt. The yogurt makes it surprisingly creamy without the added calories that regular cream would have given you.
Spicy pumpkin soup with yogurt
- 650-700 gr butternut squash (clean weight so skin and insides already removed) cut into chunks
- 150 gr Greek yogurt
- 1,5 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp salt
- 1/2 tsp chili ground
- 4 tbsp of olive oil
- 1 red onion, cut finely
- 1/2 chili pepper, sliced finely
- 2 garlic cloves, sliced finely
- 150-200 grams of carrots, in slices
- 1 red bell pepper, in chunks
- 750 ml vegetable stock
- Preheat the oven to 225 C. Clean and cut your butternut and put the pieces into a baking tray with the cinnamon, cloves, chili powder and salt. Toss to combine and sprinkle with olive oil. Put into the oven for about 12 minutes.
- heat a large pan over medium heat with some oil and add the onions, garlic, chili pepper, carrots and bell pepper and bake for about 5 minutes or until tender.
- Add the pumpkin into the pan, toss for a bit and than add the stock in and let it simmer for about 30 minutes.
- use a stick blender to puree the soup and add salt and pepper if needed.
- Once done add the yogurt through it and serve!