Spicy Greek Pumpkin Soup Recipe - Food.com
Great for using fall pumpkins. No pumpkins? No problem - use canned pumpkin and a bit less stock. Taken from Greek Cooking by Salaman.
Ingredients
- 2 lbs pumpkin, peeled and seeded
- 2 teaspoons extra virgin olive oil
- 2 leeks, trimmed and sliced
- 1 garlic clove, crushed
- 1 teaspoon ginger, ground
- 1 teaspoon cumin, ground
- 1 1/2 pints chicken stock
- salt and pepper
- cilantro leaf (coriander)
- 4 tablespoons Greek yogurt
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