Meatless Monday Recipe: Bobby Flay’s Creamy Pumpkin Soup with Greek Yogurt
Greek yogurt makes a great post-workout snack, but it’s also a very versatile cooking ingredient. Even the pros, like Food Network chef Bobby Flay, are flocking to it. Flay is such a fan, in fact, that he recently teamed up with Fage Total to create Plain Kitchen, a spot where you can find recipes featuring Greek yogurt and learn how to prepare appetizers, entrées, snacks, and desserts by watching step-by-step cooking demos.
We chatted with Flay about his favorite ways to cook with Greek-style yogurt. He likes to substitute the protein-packed ingredient for higher-fat crème fraiche, heavy cream or sour cream. “I like the richness and creaminess, and the little bit of tang gives dishes a complex flavor,” he says. You can also use it to make your favorite sweet treats less guilt-inducing. “Instead of using butter or oil to keep cakes and cupcakes moist, Fage works well,” says Flay.
One of Flay’s favorite Greek yogurt recipes is the Creamy Pumpkin Soup that we’ve shared below. If you give it a try, “don’t be afraid to use a good amount of cinnamon, nutmeg, and ginger,” says Flay. Also, when you go to whisk Greek yogurt into something piping hot, like this soup, take the pot off the burner before you stir, he says. This will prevent curdling.
Creamy Pumpkin Soup with Cinnamon FageTotal Crèma and Roasted Pumpkin Seeds
Serves: 6-8
Cinnamon Fage Total Crema
½ cup Fage Total 0%
1 teaspoon ground cinnamon
½ teaspoon honey
Water
Salt and freshly ground black pepper
Whisk together the Fage Total, cinnamon, honey, and splash of water and season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes and up to 4 hours to allow the flavors to meld.
Pumpkin Soup
3 cups pumpkin puree (not flavored pie filling)
3 cups homemade vegetable stock or low-sodium canned vegetable broth
1 teaspoon ground Mexican cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
1-2 tablespoons chipotle puree (depending on how spicy you like it)
¾ cup Fage Total 2%
Kosher salt and freshly ground pepper
Cinnamon Fage Total Crema (recipe above)
½ cup toasted pumpkin seeds, for garnish
Cilantro leaves, for garnish
1. Combine the pumpkin puree and 2 cups of the stock in a medium saucepan and bring to a boil over high heat. Add the spices, honey and chipotle puree, reduce the heat to medium-low for 20 minutes, stirring occasionally. Whisk in a little more stock if needed to thin out.
2. Remove the soup from the heat and let sit 2 minutes. Whisk in the Fage Total (off the heat) and season with salt and pepper. Ladle the soup into bowls and drizzle each with some of the cinnamon Fage Total crema. Garnish with pumpkin seeds and cilantro leaves.
—Hollis Templeton, associate editor
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