Yogurt pumpkin soup

Yogurt pumpkin soup
Yogurt pumpkin soup 5 1 Stefano Moraschini


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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 Withdrawn from the fire and add the yogurt, reserving a few tablespoon for garnish.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


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