Pumpkin Soup( Kolokytho Soupa ) -

Pumpkin Soup
( Kolokytho Soupa )

The colours of pale pumpkin, purple onion and green parsley are something beautiful to behold in this soup.

Ingredients

1 kg pumpkin (2 lb), cubed
300 g (10 oz) mild Spanish onion, sliced
1 large leek, white and tender part of green sliced to make 200 g (7 oz)
3 tablespoons fruity olive oil
salt and ground white pepper
½ teaspoon freshly ground coriander seed
A pinch of freshly ground cinnamon
A pinch of freshly ground allspice
A pinch of freshly ground clove
2 tablespoons ouzo, or other anise-flavoured liquor
900 ml ( 1 pt 12 fl oz) stock or water
250 ml (8 fl oz) thick cream or yogurt
1 tablespoon semolina (optional)

GARNISH

150 g (5 oz) purple onion, thinly sliced
2 tablespoons olive oil
50 g (2 oz) flat leaf parsley, chopped

Details

Serves: 6

Method

1.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. 2.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. 3.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. 4.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.

Related food category:

• Soup