Velvety Pumpkin Soup with Goji Berry-Apple-Turmeric Chutney

A delicious recipe for cold winter days:

Ingredients:

1½ kg of yellow pumpkin
1 tbsp. olive oil
1 large chopped onion
800 g of water
4 tbsp. Chutney Goji berry-Apple-Turmeric
500 ml of fresh milk
1 tbsp. butter
Salt Pepper
200 gr gruyere
300 g strained yogurt
sunflower seeds

Method:

• peel the pumpkin
• cut it into pieces,
• lightly oil it
• place it in a pan on greaseproof paper and cover with foil
• Bake in a preheated oven at 240 degrees for 30 minutes
• sauté the chopped onion in butter on low heat for 5 ′ to soften
• pour in the milk and water to boil
• add the cooked pumpkin pieces to the mixture and boil them all together for 15 ′
• add the chutney goji berry-apple-turmeric,
• salt & pepper
• remove from the heat and pass the mixture into the hand mixer for a homogeneous velvety texture
• add the gruyere and the strained yogurt
• serve in a deep soup dish sprinkle with sunflower seeds

A recipe rich in antioxidants and vitamins!

Enjoy it with toast or croutons.

Bon appetit