Yogurt pumpkin soup

Yogurt pumpkin soup
Yogurt pumpkin soup 5 1 Stefano Moraschini

Instructions

Picture and photo of Yogurt pumpkin soup

04099 PUMPKIN YOGHURT SOUP INGREDIENTS for 4 PEOPLE 500 g pumpkin, 3 120 g pots of whole yogurt or low fat, 30 g butter, 1 onion, 1 sprig of Rosemary, salt and pepper, 1/2 glass of white wine. Private pumpkin of Peel and cut into chunks; Finely chop the onion and Rosemary. In a saucepan melt the butter and gently Saute chopped onions and Rosemary. Before it browned add the pumpkin, mix and let stand for a few minutes, wet with wine. When this evaporated add 1/2 glass of water. Add salt and simmer for about 20 minutes and focus in covered container. Stir from time to time. When cooked pass anything to the mixer, obtaining a homogeneous compound. Put the past in the saucepan and add 3/4 of the water and bring to a boil; season with salt. Withdrawn from the fire and add the yogurt, reserving a few tablespoon for garnish. Mix thoroughly. Pour the soup into bowls or holsters and place in the center of each a spoonful of yogurt and the blade of the knife from the Center outward, formed of the rays. Serve with slices of bread.

Yogurt pumpkin soup

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Leave a comment or write a review for this recipe.
Your opinion is important for us!

Other recipes (in alphabetical order)