Butternut pumpkin soup

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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 :)!

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