Halloween, and the whole month of October for that matter, calls for everything pumpkin. This soup is just what the doctor…er… goblins ordered!

Ok. We could totally just throw in a standard pumpkin soup recipe at this point, and call it a day, but we just couldn’t resist bumping it up a notch or two. Are you ready?

 

Ingredients:

for the soup:

1½ yellow or orange pumpkin

1 large potato, peeled and cubed

1 leek, finely chopped

4 tbsp olive oil

1-liter beef broth

1 pinch nutmeg

salt & pepper

 

for the yogurt mousse:

½ cup cream

½ cup yogurt

2 tbsp chives, finely chopped (optional)

salt & pepper

 

Directions:

Clean the pumpkin of its seeds and strings. Cut off the rind and chop the flesh into cubes. Put olive oil into a large pot and warm it up. Add all the pumpkin, potato and the leek. Saute for 5’, and then add the beef broth and the spices. Mix with a wooden spoon and let cook on a medium low flame for 30’. When everything is soft pour it all into a blender or food processor and mix well. 

 

For the mousse: Whip the cream with a hand mixer until it becomes thick. Mix in the yogurt and the chives. Sprinkle on salt and pepper to taste. 

 

Serve the soup hot with a big dollop of yogurt mousse on top! Now that’s a Halloween treat!