This humble backyard vegetable is less in calories and incredibly rich in vitamin A and antioxidants such as lutein, xanthin, and carotenes.
And my the most favorite vegetable :)!
This soup will warm you up in these cold rainy days. I swear!
- 600 g butternut pumpkin, chopped
- 2 garlic cloves
- 200 g natural yogurt
- pinch of salt
- pinch of pepper
- rosemary leaf
Cook pumpkin for 20 minutes or until the pumpkin is soft. Set aside to cool slightly. Use a stick blender to blend until smooth. Add garlic, yogurt, salt and pepper and mix it together. Put a rosemary leaf in a pot. Ladle soup among serving bowls. Top with a dollop of natural yogurt. Enjoy :)!