Sweet pumpkin soup

Ingredients

•      1½ kg yellow pumpkin
•      1 tbsp. "Lof" Extra Virgin Olive Oil
•      1 large onion, finely chopped
•      800 ml water, or chicken or meat broth
•      500 ml fresh milk
•      1 tbsp. butter
•      1 pinch of nutmeg, freshly ground
•      Salt
•      Pepper
•      200 g Graviera cheese (half of it grated, the other half diced)
•      300 g strained yogurt

Execution

• For the velouté soup, cut the pumpkin into slices.
• Remove the seeds and fibers with a knife.
• Oil it with a brush and place on a baking tray with greaseproof paper.
• Cover with foil and cook in a preheat oven at 240°C for 30 mins, using the upper & lower heating elements.
• In a pot over low heat, melt the butter and sauté the finely chopped onion for 15 mins, until it softens.
• Add the broth and the milk and boil.
• Use a spoon to remove the cooked pumpkin from the skin, add the pieces in the boiling liquids and simmer for 15 mins.
• Add salt, pepper, and nutmeg.
• Use the hand mixer to mash it.
• Turn off the stove top and add the Graviera cubes.
• Stir, place in a tureen or serve in warm bowls.
• Add yogurt at the center of each bowl, sprinkle with grated Graviera cheese.