Greek Avgolemono Egg Soup

Greek Avgolemono Egg Soup

The Greek food community has been making an egg-enriched soup for hundreds, if not thousands of years. In this version, the traditional lemon soup is fortified with roasted kabocha squash, kale and brown rice to make it a heartier version that can make it a meal.  A final sprinkle of toasted pumpkin seeds adds some welcome crunchy texture. The squash can be added to each bowl to retain its texture or added to the soup itself and stirred in.

Yield: 10 portions