Follow these steps for perfect results
pumpkin
cubed
onions
sliced
leek
finely sliced
olive oil
white pepper
salt
coriander
ground
cinnamon
ground
allspice
ground
clove
ground
ouzo
stock
Greek yogurt
red onions
thinly sliced
olive oil
flat leaf parsley
finely chopped
Heat olive oil in a large pot.
Fry sliced onions and leek until glassy.
Add pumpkin cubes.
Continue frying for 2-3 minutes.
Add salt, pepper, and spices (coriander, cinnamon, allspice, clove).
Continue frying for 1-2 minutes.
Add Ouzo and some stock or water.
Simmer until vegetables are tender, about 30-40 minutes.
Remove from stove and puree the vegetables.
Add the rest of the water or stock.
Heat near boiling point, stirring constantly.
Add Greek yogurt, stirring.
Heat through (don't boil!).
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.
Expert advice for the best results
Roast the pumpkin before adding it to the soup for a deeper, more intense flavor.
Adjust spices to your preference.
Serve with crusty bread for dipping.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance and reheated.
Garnish with a swirl of yogurt and a drizzle of olive oil.
Serve hot with a side of crusty bread.
Top with toasted pumpkin seeds for added crunch.
Enhances the savory flavors.
Discover the story behind this recipe
Pumpkin is a popular ingredient in Greek cuisine, especially during the fall months.
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