|Pumpkin||2 Pound, cubed (1 Kilogram)|
|Mild onion||10 Ounce, sliced (300 Gram, Spanish Stye)|
|Leek||1 Large, sliced to make 7 ounce / 200 grams (Use Only White And Tender Part Of Green)|
|Fruity olive oil||3 Tablespoon|
|Ground white pepper||To Taste|
|Freshly ground coriander seeds||1⁄2 Teaspoon|
|Ground cinnamon||1⁄6 Teaspoon|
|Ground allspice||1⁄16 Teaspoon|
|Ground cloves||1⁄16 Teaspoon|
|Ouzo/Other anise flavoured liquor||2 Tablespoon|
|Stock/Water||28 Fluid Ounce (900 Milliliter)|
|Thick cream/Yogurt||8 Fluid Ounce (250 Milliliter)|
|Purple onion||5 Ounce, thinly sliced (150 Gram)|
|Olive oil||2 Tablespoon|
|Flat leaf parsley||2 Ounce, chopped (50 Gram)|
In a heavy soup pot, fry the onion and leek in the olive oil over low heat until transparent.
Add the pumpkin and continue frying for 3-5 minutes.
Sprinkle with the salt, pepper and spices and fry for a further 1-2 minutes.
Add the ouzo and a little water, to ensure the vegetables do not burn.
Lower the heat and braise until the pumpkin is tender, 30-40 minutes.
Remove the pot from the heat and puree the vegetables in a food processor, or through a vegetable mill.
Return the puree to the pot and thin it with stock or water.
Heat the soup through, add the cream or yogurt and stir until just hot again.
If the soup is too thin for your taste, sprinkle in the semolina and simmer for another 5-10 minutes, until the soup has thickened and the semolina is cooked.
If you do this, be careful not to let it boil or the yogurt will separate.
Meanwhile fry the sliced purple onion in olive oil over low heat until transparent, and stir this into the soup at the end, with the parsley.