Gingered Pumpkin Soup with Swiss Chard

Malzemeler

• 900g pumpkin (about 2 large slices)

• 1 medium red onion

• 2 tablespoons Livvy olive oil

• 1 clove garlic

• 4–5 Swiss chard leaves

• 1 cup chicken broth

• 5 cups drinking water

• Ginger

• Turmeric

• Salt

• Black pepper

• 1 teaspoon lactose-free strained yogurt (per serving)

Tarifler

1. Roughly chop the red onion and pumpkin, and place them in a pot.

2. Add olive oil, crushed garlic, spices, chicken broth, and water, then place on the stove.

3. Once it boils, use a hand blender to create a smooth consistency.

4. Add the finely chopped Swiss chard and bring it to a boil one more time.

5. When serving, add one teaspoon of strained yogurt to each portion.