- 2 TBS butter
- 1/3 cup chopped red pepper
- 1/3 cup chopped green onions
- 1/8 tsp. thyme
- 1 bay leaf
- 1 can plum tomatoes (15 oz.)
- 2 cups mashed pumpkin
- 2 cups chicken broth
- 1 cup plain yogurt
- 2 TBS chopped parsley
Melt butter in a large saucepan. Add red pepper, green onions, bay leaf and thyme, cook until vegetables are softened, 5 minutes. Add undrained tomatoes, breaking them with the side of a spoon. Then, add pumpkin and chicken broth. Cover and simmer 30 minutes, stirring occasionally. Remove bay leaf. Let soup cool slightly and quickly stir in yogurt until blended. Reheat briefly but do not allow to boil. Garnish with parsley and serve.
