Spicy Greek Pumpkin Soup Recipes

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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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