Pumpkin Soup with Yogurt

Hello Dear Friends,

We are already in the last days of Ramadan… I wouldn't be lying if I said I vaguely remember the time between its start and end. I think I had the busiest pace of my life this month. All month long I've been shuttled between the kitchen, photo shoots, and the computer. I am quite happy with the result because I believe that really good things come out in return for my efforts. Of course, I think I deserve a little vacation :) I will take a short break with the holiday, but I will continue to write from places I go to when I have the opportunity :)

My last soup recipe that suits this beautiful month and summer is zucchini soup with yogurt. When the beauty of seasonal vegetables is combined with yogurt, it adds flavor to its taste. It is as refreshing as it is filling. I usually prefer dill because it goes well with zucchini, but if you want something different and more refreshing, you can add fresh mint.

I highly recommend you try this practical and delicious recipe.

Love…

Ingredients for Yogurt Pumpkin Soup Recipe

• 3 medium zucchini
• 1 medium onion
• 2 cloves of garlic
• 3 tablespoon of olive oil
• Quarter bunch of dill
• salt, pepper
• 5-6 glasses of broth (1 bouillon if you are not going to use broth)

For dressing:

• 1 glasses of yoghurt
• 1 egg yolk
• 2 tablespoons of flour

How to Make Yogurt Pumpkin Soup Recipe?

1. Chop the onion and garlic coarsely. Wash the zucchini, cut off the head and stem, then chop coarsely.
2. Put the olive oil, onion and garlic in the pot. Add salt and sauté for 1 minute.
3. Add the zucchini and sauté for another 3-4 minutes. Add 5 cups of hot broth (bouillon if you are not going to use broth) and cook on medium heat until the zucchini is tender.
4. Whisk the yogurt, egg and flour in a deep bowl until smooth.
5. Pass the cooked zucchini through the blender and whisk by adding 2 ladles to the yoghurt seasoning.
6. Pour the warm seasoning into the pot, add the finely chopped dill and bring to a boil while stirring.
7. Add 1 cup of water to your desired consistency and cook on low heat for 4-5 minutes. Serve hot or warm.