Spicy Pumpkin Soup From Georgia

Roast pumpkin seeds in the oven. Steam currants in hot oil in saucepan until soft and plump, then set aside.

Steam leeks and carrots in saucepan at low temperature for about 10 minutes, stirring until soft, then add pumpkin cubes, steam for another 10 minutes until soft. Add 1/2 liter of clear soup and simmer with lid on for 20 min. until pumpkin is soft. Mash the vegetables, add the rest of the clear soup, milk and new seasoning, and continue cooking over medium heat with the lid closed for 15 min. Just before serving, add the currants. When serving on each unit a blob of yogurt and pumpkin seeds form.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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