Pumpkin Yogurt Cream of Soup by Magefesa USA



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


Peel and chop the pumpkin and potatoes into paysanne.
In a 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 Unire + 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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