Kolokythósoupa Greek Pumpkin Soup Recipes

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SPICY GREEK PUMPKIN SOUP



Spicy Greek Pumpkin Soup image

Great for using fall pumpkins. No pumpkins? No problem - use canned pumpkin and a bit less stock. Taken from Greek Cooking by Salaman.

Provided by Linky

Categories     Pumpkin

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs pumpkin, peeled and seeded
2 teaspoons extra virgin olive oil
2 leeks, trimmed and sliced
1 garlic clove, crushed
1 teaspoon ginger, ground
1 teaspoon cumin, ground
1 1/2 pints chicken stock
salt and pepper
cilantro leaf (coriander)
4 tablespoons Greek yogurt

Steps:

  • Cut pumpkin into even sized chunks.
  • Heat oil, cook leeks and garlic until softened.
  • Add ginger and cumin, stir for another minute.
  • Add pumpkin chunks and stock, season with salt and pepper.
  • Bring to boil then simmer for 30 minutes or until pumpkin is tender.
  • Process soup in blender or with immersion blender.
  • Reheat gently, ladle into 4 bowls.
  • Swirl a Tbs of Greek yogurt into each bowl, garnish with fresh cilantro leaves.

CHILLED PUMPKIN SOUP



Chilled Pumpkin Soup image

I make this recipe all the time. The only thing I leave out is the milk. I use the optional orange rind as it adds to the dish. I prefer bay leaves. I don't use any of the garnishes, I just place shredded Parmesan cheese on the top. Middle of step 5 - I use a strainer and pour the excess liquid into a small pan then use my hand wand to puree the mixture but slowly add the excess liquid as my husband prefers a thicker soup then a runny soup. The recipe comes from a book called 'Soups - Quick and Easy' which is published by Parragon

Provided by Chef floWer

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 kg pumpkin
40 g butter or 40 g margarine
1 onion, sliced thinly
1 garlic clove, crushed
3 1/2 cups vegetable stock
1/2 teaspoon ground ginger
1 tablespoon lemon juice
3 -4 orange rind, thinly pared strips (optional)
1 -2 bay leaves or 1 -2 bouquet garni
1 1/4 cups milk
salt and pepper
4 -6 tablespoons plain yogurt or 4 -6 tablespoons fromage frais
chives, snipped

Steps:

  • Peel the pumpkin, remove the seeds and then cut the flesh into 2.5 cm/1 inch cubes.
  • Melt the butter or margarine in a large, heavy-based saucepan. Add the onion & garlic and fry over a low heat until soft but not coloured.
  • Add the pumpkin and toss with the onion for 2-3 minutes.
  • Add the stock and bring to the boil over a medium heat. Season to taste with salt and pepper and add the ginger, lemon juice, strips or orange rind, if using, and bay leaves or bouquet garni. Cover and simmer over a low heat for about 20 minutes, until the pumpkin is tender.
  • Discard the orange rind, if using, and the bay leaves or bouquet garni. Cool the soup slightly, then press through a strainer or process in a food processor until smooth. Pour into a clean saucepan.
  • Add the milk and reheat gently. Adjust the seasoning. Garnish with a swirl of cream, natural yoghurt or fromage frais and snipped chives, and serve.

Nutrition Facts : Calories 152.5, Fat 9.4, SaturatedFat 5.9, Cholesterol 28, Sodium 69.5, Carbohydrate 15.9, Fiber 1.1, Sugar 3.1, Protein 3.9

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

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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