Ingredients

• 1 kg pumpkin
• 1 piece yellow onion
• 3 clove garlic
• 1 kg vegetable broth
• 100 ml heavy cream
• 3 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp black pepper
• 1 tsp salt
• 200 g Turkish yogurt
• 1 bunch fresh mint leaves

Instructions

1. Prepare the pumpkin

   Peel and remove seeds from the pumpkin, then cut into 3cm cubes. Preheat oven to 200°C. Toss pumpkin cubes with 2 tbsp olive oil and roast for 25-30 minutes until edges are golden and flesh is tender when pierced with a fork. Do not overcook or the pumpkin will become mushy and watery.

2. Sauté aromatics

   Finely dice the onion into 5mm pieces and mince the garlic. Heat remaining 1 tbsp olive oil in a large pot over medium heat for 1 minute. Add onion and cook for 6-8 minutes until soft and translucent, stirring occasionally. Add garlic and cook for 1 minute until fragrant. Do not let the garlic burn or it will taste bitter.

3. Add pumpkin and broth

   Add the roasted pumpkin cubes to the pot and stir gently for 1 minute. Pour in the vegetable broth and bring to a boil over high heat for 3-4 minutes. Reduce heat to low and simmer for 15-20 minutes until pumpkin breaks apart easily when stirred. Do not boil vigorously or the soup will become grainy.

4. Blend the soup

   Remove pot from heat and let cool for 5 minutes. Using an immersion blender, blend the soup for 2-3 minutes until completely smooth and creamy with no lumps visible. Alternatively, blend in batches in a regular blender. Return to low heat and stir in cream, cinnamon, nutmeg, salt, and pepper. Do not boil after adding cream or it may curdle.

5. Final seasoning

   Simmer the soup over low heat for 3-5 minutes to allow flavors to meld, stirring occasionally. Taste and adjust salt and spices as needed. The soup should coat the back of a spoon and have a rich, sweet aroma with warm spice notes. Do not oversalt as the yogurt garnish will add tanginess.

6. Serve with garnish

   Ladle hot soup into bowls and add a generous dollop of yogurt in the center. Use a toothpick to create decorative swirl patterns in the yogurt. Garnish with fresh mint leaves and a light sprinkle of cinnamon. Serve immediately while hot. Do not let the soup sit too long or it will develop a skin on top.

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