Kolokythósoupa Greek Pumpkin Soup Recipes

Steps:

• 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.

Steps:

• Cut pumpkin into even sized chunks.
• Heat oil, cook leeks and garlic until softened.
• Add ginger and cumin, stir for another minute.
• Add pumpkin chunks and stock, season with salt and pepper.
• Bring to boil then simmer for 30 minutes or until pumpkin is tender.
• Process soup in blender or with immersion blender.
• Reheat gently, ladle into 4 bowls.
• Swirl a Tbs of Greek yogurt into each bowl, garnish with fresh cilantro leaves.

Steps:

• Place water, garlic, thyme, bay leaves, peppercorns in a large pot, bring to a boil and simmer for 20 minutes.
• Using a wooden spoon, press through a sieve and then pour it back into the pot, crumble in the feta cheese.
• Mix yoghurt with the flour until smooth, then slowly drizzle in one ladle of the soup, stirring constantly.
• Slowly pour the yoghurt mixture ito the soup, stirring constantly, then continue stirring at low heat for about ten minutes.
• Remove the soup from the stove.
• Beat the eggs until foamy, then slowly drizzle in 2 ladles of the soup, stirring contantly.
• Slowly pour the egg mixture into the soup, stirring constantly.
• Add salt to taste and serve with arugula and crisp bread.