in Soup Recipes

Pumpkin soup with buttermilk

updated

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Ingredients for 4 servings:

  • 1 kg butternut squash
  • 200 g potatoes
  • 3 onions
  • 1 garlic clove(s)
  • 500 ml chicken stock or vegetable stock
  • 500 g buttermilk
  • 450 g Greek yogurt
  • dill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Roughly dice the pumpkin and potatoes, as well as the onions. Slice the garlic. Briefly sauté the onions in a little oil. Then pour in the broth and add the potatoes, pumpkin, and garlic. Cook everything for about 15 minutes, then puree with a hand blender. Let the soup simmer for another 5 minutes, then turn off the heat and add the yogurt and buttermilk. Mix the soup thoroughly, serve in bowls, and sprinkle with dill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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