Pumpkin soup with yogurt

40 minutes


Serves 2

Let’s make winter nights cozier with a delicious pumpkin soup created with MEVGAL’s Authentic Greek Yogurt!


  • 500g pumpkin
  • 400g coconut milk
  • 1 tbsp apple cider vinegar
  • 1 teaspoon ginger powder
  • 1 stick rosemary
  • Chili flakes
  • Instructions

  • Pour the pumpkin into pieces in a saucepan with coconut milk, ginger powder and rosemary.
  • Stir and bring to a boil.
  • Once the pumpkin is soft enough it is ready. With a hand blender, we mash it up in the saucepan.
  • Once it acquires a soft velvety texture, we add the apple cider vinegar with 3 tablespoons of yogurt and we blend it.
  • Serve in a deep bowl.
  • Add a spoonful of yogurt and mix gently.
  • Add a little chili flakes and some rosemary leaves.
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