Kolokythósoupa (Greek Pumpkin Soup)

"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."
 
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photo by arrefeena photo by arrefeena
photo by arrefeena
Ready In:
1hr 20mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. This was really excellent!<br/>My daughter told me that the house was smelling wornderful! <br/>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!<br/>Thanks a lot Mia it was a pleasure using my pumpkins from the garden for your soup!
     
  2. I made this soup without the leeks as I did not have any and it was delicious! We will be enjoying this again soon.
     
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