Pumpkin Yogurt Cream of Soup

Difficulty: ★☆☆


  • 1 lb Pumpkin.
  • 2 Small potatoes.
  • 4 Cups vegetable broth.
  • 1 Cup cream.
  • 1 Cup Greek yogur.
  • ¼ Cup olive oil.
  • ¼ Cup butter.
  • Parsley powder.
  • Iberian ham.
  • Salt and white pepper.

Category: Appetizers


Peel and chop the pumpkin and potatoes into paysanne. In a Chef Magefesa pressure cooker, sauté pumpkin and potatoes with a mixture of oil and butter. Cover with vegetable stock and close the pot. Cook for 6 minutes. Using a Magefesa Blender, blend mixture and pass through a fine sieve. Add yogurt and cream, and mix well. Adjust seasoning adding salt and pepper, if necessary. Serve with a few cubes of Iberian ham, and sautéed vegetable in brunoise.

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