Cypriot Pumpkin Soup Recipes

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KOLOKOTES - CYPRIOT PUMPKIN PASTRIES



Kolokotes - Cypriot Pumpkin Pastries image

Make and share this Kolokotes - Cypriot Pumpkin Pastries recipe from Food.com.

Provided by Coasty

Categories     Pie

Time 50m

Yield 30 pieces

Number Of Ingredients 19

500 gr. flour
1 teaspoon salt
1/2 cup olive oil
1 tablespoon wine vinegar
1 orange, juiced
1/2 cup water
1 kg pumpkin
1 cup rice
1/2 cup olive oil
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
3 sage leaves, finely chopped
1 teaspoon cinnamon
4 sprigs fennel, weed finely diced
1 cup almonds
12 figs, dried
1/4 cup currants
1 teaspoon orange zest

Steps:

  • Peel the pumpkin and remove the seeds and threads and cut it in small cubes of about 1 cm thick.
  • Pound the almonds in a mortar and pestle. Place in a bowl and add all the other ingredients mix them. Set aside.
  • To make pastry place the flour and salt in a food processor. Mix all the liquids and with the process running drizzle in the liquid until the pastry comes together.
  • Turn out onto a floured work surface and lightly knead for 2-3 minutes Cover with damp cloth and rest for 1 hour.
  • Preheat oven to 180°C.
  • Roll out and cut 10cm circles. Place some filling on pastry and fold over and crimp to seal.
  • Place on baking sheet, and bake for 30 minutes.

Nutrition Facts : Calories 145.4, Fat 9.8, SaturatedFat 1.2, Sodium 171.6, Carbohydrate 14, Fiber 1.6, Sugar 5.6, Protein 2

CYPRIOT PUMPKIN SOUP



Cypriot Pumpkin Soup image

Not all pumpkin soups are American - some versions come from Cyprus, too! Try this on a cold winter night, or any time of the year, really.

Provided by Yoryis R.

Categories     Pumpkin

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

500 g diced pumpkin
50 g almonds, blanched
1 cube vegetable stock
1 tablespoon black pepper, ground
1 teaspoon cumin
1 teaspoon curry
50 g edam cheese or 50 g gouda cheese
50 ml fresh cream
1 tablespoon butter
2 tablespoons olive oil

Steps:

  • Peel and dice pumpkin in 4 cm cubes. A note on the quantity: you can work with any amount a medium-sized pumpking will give; just remember to adjust the rest of the ingredients to taste.
  • Lightly fry pumpkin cubes with the butter and olive oil in a large (5-litre) pot.
  • Cover with water and add almonds.
  • Simmer on low heat for about 20 minutes. Pumpkin should be soft to the touch, but still slightly crunchy.
  • With a hand-held eletrical shredder, pulse for a few seconds, then stir and repeat as needed. You should end up with a creamy consistency throughout.
  • Optionally, serve with bruschetti: preheat oven to 180 Celsius. Place thickly-sliced baguette on a baking tray. Drizzle with olive oil. Sprinkle with cooking salt and oregano. Bake for 15 mins, or until golden.

Nutrition Facts : Calories 267.6, Fat 24.4, SaturatedFat 10.3, Cholesterol 51.3, Sodium 142.2, Carbohydrate 9.4, Fiber 1.9, Sugar 1.8, Protein 5.7

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