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Creamy Pumpkin Yogurt Soup
Ingredients
  • 1/2 cup cooked kabocha pumpkin
  • 1/2 cup 24-hour yogurt
  • 1/3 cup roasted chicken
  • 1 cup chicken broth or other bone broth
  • 1-2 inches fresh chive
  • 2 Tbs pumpkin seeds
  • 1/8 tsp all spice or cinnamon
  • 1 pinch salt
  • 1/3 inch fresh ginger (peeled)
Instructions

  1. Place all of the ingredients into a high powered blender and blend on medium high until smooth.

  2. Pour the soup into a pot and place over medium high heat, stirring often, until bubbling. 

  3. Reduce heat to medium low and let simmer for about 10 minutes for the flavors to blend.

  4. Garnish with minced chives and serve.