# Peel the pumpkin and
celery, cut them into big pieces.
# Peel the
leek also and cut it into a few pieces, slice the
onion and
garlic cloves finely.
# Put vegetable oil into a pot and make it a little hot over medium heat. Then, add
onion and
garlic in it, roast until they soften.
# Add
leek, pumpkin and
celery on it. After sautéing it for a while, add 4 cups of water or broth onto the mixture.
# Cover the lid of the pot and boil the mixture for half an hour at least, over low heat.
# Blend the softened vegetables. Add the whisked mixture of
yogurt and 2 cups of water or broth on the blended mixture at once.
# Add salt into the soup finely and cook it for a while more after it reaches to the boiling temperature. Fill the soup into deep service plates and sprinkle crushed red
pepper all over. Serve it hot.
