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Pumpkin Soup and Yoghurt

Pumpkin Soup and Quark
  • blend
  • cook
  • mix
  • eat
  • PREP
    15 mins


  • 2 tablespoons olive oil
  • 1 onion, roughly chopped
  • 1 garlic clove, crushed
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 teaspoon freshly grated nutmeg
  • 1kg peeled pumpkin, cubed
  • 1 large potato, peeled, cubed
  • 1L chicken style liquid stock or vegetable liquid stock
  • 170g Natural Yoghurt


  1. Heat oil in a saucepan over low heat, add onion and cook for 2 minutes, until softened.
  2.  Add garlic and spices and cook, and stir for 30 seconds.
  3. Add pumpkin, potato and stock and bring to the boil. Cover and simmer for 30 minutes. Allow to cool slightly, then use stick blender to puree until smooth.
  4. Serve with a dollop of natural quark and stir through.

Watch how to make it…