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Pumpkin Soup

Greek.Cookery's picture
Ingredients
  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
  Salt To Taste
  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)
  Semolina 1 Tablespoon
For garnish
  Purple onion 5 Ounce, thinly sliced (150 Gram)
  Olive oil 2 Tablespoon
  Flat leaf parsley 2 Ounce, chopped (50 Gram)
Directions

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.
Season well.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Sprinkling
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Interest: 
Party, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
8

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