Ingredients 1½ kg yellow pumpkin 2 tbsp olive oil 1 large onion, finely chopped 800 ml water or chicken or meat stock 500 ml fresh milk or light cream 1 tbsp butter 1 pinch nutmeg Salt, pepper 1 sprig fresh thyme 200 gr graviera cheese, half grated and half cut into small cubes 300 gr strained yogurt Expert Tip Dr. Tasos Papalazarou The orange color of pumpkin comes from beta carotene, a carotenoid linked in many studies to strong antioxidant activity and broad health benefits including anti inflammatory and anticancer properties. Pumpkin also contains other bioactive compounds with antioxidant properties such as cryptoxanthin, zeaxanthin, and lutein, which play an important role in eye and skin health. The presence of fats in the recipe, mainly from olive oil and dairy, increases the bioavailability of these carotenoids. Enjoy it with a few whole wheat croutons, guilt free, since it is very low in calories. Equipment Pot TAGS SOUPS PUMPKIN APPETIZERS LOW BUDGET LIGHT VEGETARIAN CHRISTMAS HOLIDAY MEALS VALENTINE'S DAY Ingredients 1½ kg yellow pumpkin 2 tbsp olive oil 1 large onion, finely chopped 800 ml water or chicken or meat stock 500 ml fresh milk or light cream 1 tbsp butter 1 pinch nutmeg Salt, pepper 1 sprig fresh thyme 200 gr graviera cheese, half grated and half cut into small cubes 300 gr strained yogurt Video Instructions Peel the pumpkin. Cut it in half and remove the fibers and seeds with a large spoon. Cut the pumpkin into slices and arrange them on a baking sheet lined with parchment. Brush the slices with olive oil and sprinkle with salt, pepper, and fresh thyme. Bake in a preheated oven at 200°C (400°F) on fan for 40 minutes until caramelized. In a pot, melt the butter over low heat and sauté the onion for 5 minutes without letting it brown. Add the water or stock and the milk and bring to a boil. Scoop the roasted pumpkin from its skin and add it to the pot. Simmer for 15 minutes. Add salt, pepper, nutmeg, and if you like, fresh ginger. Purée the soup with an immersion blender. For an extra smooth texture, pass it through a fine sieve. Remove from the heat, add the graviera, stir, and let it melt for a minute. Serve in warm bowls with a spoonful of yogurt in the center and a sprinkle of grated graviera and optional cayenne. Tips For a vegan version, use vegetable stock or water instead of meat stock and plant based milk instead of dairy. TAGS SOUPS PUMPKIN APPETIZERS LOW BUDGET LIGHT VEGETARIAN CHRISTMAS HOLIDAY MEALS VALENTINE'S DAY
