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.