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Nutmeg pumpkin soup with Greek yoghurt

Preparing a delicious starter is no problem at all with Vindija’s products because when they are among the ingredients, you know that you will get an excellent first course. 
Preparation  / 30 min
  • In a smaller sauce pan place the nutmeg pumpkin, previously cut into small pieces, garlic and s bay leaves and add enough water to cover the pumpkin, salt and cook until pumpkin becomes tender.
  • In a spice mortar, combine all the ingredients for the marinade and marinate the chicken fillet (you can marinate the chicken fillet the day before).
  • Roast the marinated chicken fillet in a pan on hot oil for about five minutes on each side.
  • Mash the cooked nutmeg pumpkin using a hand-held blender and add the broth (the amount of added broth depends on the thickness of the soup).
  • Cut the roasted chicken fillet into slices.
Serving suggestion
Arrange the soup into plates, in the middle put a spoon of Greek yoghurt and chicken fillet.

Chef's tip
As a finish you can top the soup with some chopped pistachio.
Ingredients  / serves 4
500 g cleaned nutmeg pumpkin
200 g Greek yoghurt Vilikis
1 chicken fillet Cekin
2 bay leaes
1 clove of garlic
  salt and pepper 
For the chicken marinade:
1 teaspoon honey
2 tablespoons olive oil

juice of half a lemon

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