Kolokythósoupa (Greek Pumpkin Soup) |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This is a Greek version of pumpkin soup. 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. 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 |
Directions:
1. In a large pot, heat olive oil and fry sliced onions and leek until glassy.
2. Add pumpkin cubes, continue frying for 2-3 minutes, add salt, pepper and spices and again continue frying for 1-2 minutes.
3. Add Ouzo and some stock or water just so the vegetables don't burn, and simmer until vegetables are tender, about 30-40 minutes.
4. Remove from stove and puree the vegetables, then add the rest of the water or stock and heat near boiling point, stirring constantly.
5. Add yoghurt, stirring, heat through (don't boil!) and add more salt and pepper to taste, if necessary.
6. For garnish fry the red onion slices with some olive oil until glassy.
7. Serve soup with fried onions and chopped parsley.
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