Cypriotpumpkinsoup Recipes

KOLOKYTHóSOUPA (GREEK PUMPKIN SOUP)

Kolokythósoupa (Greek Pumpkin Soup) image

This is a Greek version of pumpkin soup. Submitted for ZWT 6. The recipe says either water or stock, but I prefer stock because with water it's a bit bland. Also I add some more cinnamon and allspice after pureeing and adding stock and yoghurt, but that's personal preference.

Provided by Mia in Germany

Categories Greek

Time 1h20m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

Ingredients

2 1/4 lbs pumpkin, cubed
10 1/2 ounces onions, sliced
1 leek, finely sliced
3 tablespoons olive oil
white pepper
salt
1/2 teaspoon coriander, ground
1/8 teaspoon cinnamon, ground
1/8 teaspoon allspice
1/8 teaspoon clove, ground
3 tablespoons ouzo
3 3/4 cups stock or 3 3/4 cups water
1 cup Greek yogurt
5 ounces red onions, thinly sliced
2 tablespoons olive oil
2 ounces flat leaf parsley, finely chopped

Steps:

In a large pot, heat olive oil and fry sliced onions and leek until glassy.
Add pumpkin cubes, continue frying for 2-3 minutes, add salt, pepper and spices and again continue frying for 1-2 minutes.
Add Ouzo and some stock or water just so the vegetables don't burn, and simmer until vegetables are tender, about 30-40 minutes.
Remove from stove and puree the vegetables, then add the rest of the water or stock and heat near boiling point, stirring constantly.
Add yoghurt, stirring, heat through (don't boil!) and add more salt and pepper to taste, if necessary.
For garnish fry the red onion slices with some olive oil until glassy.
Serve soup with fried onions and chopped parsley.

Nutrition Facts : Calories 186, Fat 11.6, SaturatedFat 1.7, Sodium 13.3, Carbohydrate 20.7, Fiber 2.7, Sugar 6.1, Protein 3

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