Kolokythósoupa Greek Pumpkin Soup Recipes

KOLOKYTHóSOUPA (GREEK PUMPKIN SOUP)

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.

SPICY GREEK PUMPKIN SOUP

Steps:

• Cut pumpkin into even sized chunks.
• Heat oil, cook leeks and garlic until softened.
• Add ginger and cumin, stir for another minute.
• Add pumpkin chunks and stock, season with salt and pepper.
• Bring to boil then simmer for 30 minutes or until pumpkin is tender.
• Process soup in blender or with immersion blender.
• Reheat gently, ladle into 4 bowls.
• Swirl a Tbs of Greek yogurt into each bowl, garnish with fresh cilantro leaves.

GREEK PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a rimmed baking sheet.
• Heat pumpkin puree in a skillet over medium heat, stirring occasionally, until most of the liquid has evaporated and puree is thick. Stir in sugar, raisins, semolina, cinnamon, cloves, and nutmeg. Remove from heat.
• Lay one puff pastry sheet into the prepared baking sheet. Spread the pumpkin mixture over the pastry and cover with the remaining pastry sheet. Brush the top of the puff pastry with beaten egg.
• Bake in the preheated oven until golden brown, 30 to 40 minutes.

PUMPKIN KOLOKITHOPITA (GREEK PHYLLO PASTRIES)

Steps:

• Preheat the oven to 350°F. Grease a baking sheet with butter.
• Mix together pumpkin, honey, sugar, cinnamon, and nutmeg in a medium bowl.
• Cut phyllo dough into vertical strips about 2 inches wide, and cover the pile of phyllo strips with a clean, damp tea towel.
• Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of melted butter. Place a tablespoon of the pumpkin filling at the end of the phyllo strip. Starting at the end with the pumpkin filling, fold the phyllo dough over as you would a flag until the phyllo is the shape of a triangle. Place on baking sheet.
• Repeat until all of the pumpkin filling is used up.
• Bake for 30 minutes or until the tops of the triangles are golden brown.

KABOCHA PUMPKIN SOUP

Steps:

• Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.
• Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.
• Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
• Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.