Roasted Pumpkin Soup
  • 3 cups pumpkin, steamed and cubed 
  • 32 ounces vegetable or chicken broth
  • 1-1/2 teaspoon salt
  • 1 cup onion, chopped
  • 1-2 cloves garlic, minced
  • 3-4 tablespoons extra virgin olive oil
  • 1 cup plain nonfat yogurt
  • Dashes of nutmeg, cinnamon, marjoram, basil

Peel pumpkin's outer skin just like any hard squash, i.e., butternut; cut into chunks and steam until tender.  In a soup pot, sauté onions and garlic with oil until onions are clear. In a blender, puree all ingredients together EXCEPT  1 cup reserved squash and the yogurt. Return the puree to soup pot and gently whisk in yogurt and remaining pumpkin. Serve hot with crusty bread.

This recipe is courtesy of Spa Cucina, California