Prep 30 mins
Cook 50 mins
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.
- 2 1⁄4 lbs pumpkin, cubed
- 10 1⁄2 ounces onions, sliced
- 1 leek, finely sliced
- 3 tablespoons olive oil
- white pepper
- 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
- 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.
This was really excellent!
My daughter told me that the house was smelling wornderful!
The recipe is perfect as roasting spices and vegetables this gives a special and rich taste to the soup. Also the yogurt addition worked well: important is not bringing it to boil!
Thanks a lot Mia it was a pleasure using my pumpkins from the garden for your soup!
I made this soup without the leeks as I did not have any and it was delicious! We will be enjoying this again soon.