Best Spicy Greek Pumpkin Soup Recipes

KOLOKYTHóSOUPA (GREEK PUMPKIN SOUP)

Kolokythósoupa (Greek Pumpkin Soup) image

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.

Provided by Mia in Germany

Categories Greek

Time 1h20m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

Ingredients

2 1/4 lbs pumpkin, cubed
10 1/2 ounces onions, sliced
1 leek, finely sliced
3 tablespoons olive oil
white pepper
salt
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

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.

Nutrition Facts : Calories 186, Fat 11.6, SaturatedFat 1.7, Sodium 13.3, Carbohydrate 20.7, Fiber 2.7, Sugar 6.1, Protein 3

CREAMY SPICED PUMPKIN SOUP

Creamy Spiced Pumpkin Soup image

This creamy pumpkin soup is made with fresh pumpkin and is so easy to make! Ultimate comfort food for those cold winter nights!

Provided by Elizabeth

Categories Trusted Brands: Recipes and Tips Swanson®

Time 1h15m

Yield 4

Number Of Ingredients 17

Ingredients

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
½ apple, peeled and diced
1 large clove garlic, minced
1 teaspoon minced fresh ginger root
½ teaspoon chopped fresh thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
3 cups Swanson® Unsalted Chicken Broth
2 cups fresh pumpkin puree
½ cup heavy cream
4 slices bacon, cooked and crumbled
2 green onions, chopped
½ cup sour cream
½ cup seasoned croutons

Steps:

Heat olive oil in a large stock pot over medium-high heat. Add onion and saute until onion is translucent, about 3 minutes. Add the apple, garlic, ginger, and thyme and saute until garlic and ginger are fragrant, about 30 seconds. Stir in salt, pepper, cinnamon, cloves. Pour in Swanson® Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to a boil. Reduce heat and gently simmer until flavors have blended and apples are very soft, 30 minutes.
Remove pot from heat. Puree the soup with an immersion blender until soup is smooth. Return pot to stove; bring soup back to a boil. Reduce heat to simmer for an additional 30 minutes.
Remove pot from heat; stir in cream. Serve with your choice of garnishes including crumbled bacon, chopped green onions, sour cream, seasoned croutons.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 22.5 g, Cholesterol 63.7 mg, Fat 25.5 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 12.8 g, Sodium 1209.7 mg, Sugar 7.5 g