Ingredients

2 spoonful of olive oil

half a shallot

400 g of pumpkin

350 g of ripe pears

1 sprig of rosemary

100 g of whole yogurt

half a lemon

salt, pepper

 

 

Preparation

Warm up the oil in a big pot at medium heat. Add the shallot and sautée it for a few minutes. Add cleaned pumpkin and pears cut into small chunks. Cover with water, add the sprig of rosemary and cook, stirring from time to time until the two main ingredients are tender (about 10 minutes). Take off from the heat and remove the rosemary.

 

Prepare a purée with a blender. Cook again over high heat for 5 minutes. In the meantime, combine yogurt, lemon juice, a teaspoonful of oil and a pinch of salt.
Serve the pumpkin and pear puréed soup hot. Season with yogurt sauce, salt and pepper.

 

Tradotto da Francesca Clemente