Spicy Pumpkin Soup

Created 28 Jan 2013 02:49, Updated 11 Jan 2016 20:29

Spicy Pumpkin Soup

from The Illustrated Food and Cooking of Greece by Rena Salaman and Jan Cutler

2 lb pumpkin, peeled and cut into evenly sized chunks
2 T olive oil
2 leeks, trimmed and sliced
1 garlic clove, crushed
1 tsp ground ginger
1 tsp ground cumin
3.75 c chicken (or vegetable) stock
salt and ground black pepper
cilantro leaves, to garnish
4 T Greek yogurt, to serve

1. Heat the oil in a large pan and add the leeks and garlic. Cook gently until softened.

2. Add the ground ginger and cumin and cook, stirring, for another minute. Add the pumpkin and stock, and season with salt and pepper. Bring the mixture to boil and simmer for 30 minutes, or until the pumpkin is tender.

3. Process the soup, in batches if necessary, in a blender or food processor. Reheat the soup gently.

4. Ladle out into warmed individual bowls. Add a spoon of Greek yogurt on the top of each and swirl it through the top layer of soup. Garnish with chopped fresh coriander leaves.

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