Ladle Love
Rich in nutrients (vitamin A/beta carotene, vitamin C, potassium, fiber, iron and manganese)—in both fresh and canned—the natural sweetness of pumpkin makes it a healthy and tasty choice for a number of dishes: grated to add to a salad tossed with feta, mashed with olive oil, shredded for a savory vegetable pie, or cubed and roasted for this week’s pumpkin-spice soup. A perfect way to celebrate October or to serve as a Thanksgiving vegetarian first course!
GREEK ROASTED SPICED PUMPKIN SOUP (KOLOKITHOSOUPA)
Our classic Greek herb/spice combination of sage (a healing herb), cinnamon, ginger, pepper, cardamom, and nutmeg gives this hearty soup its vibrant flavor. The health benefits of the pumpkin, sweet potato, garlic, and olive oil make this a modern-day Mediterranean-diet recipe to relish!
KOUZINA TIP: You can also make this soup using butternut, acorn, calabasa, or kabocha squash varieties in place of the pumpkin.
PREP TIME 15 minutes
COOKING TIME 10 minutes
ROASTING TIME 30 minutes
SERVES 4 to 6
1 1/2 pounds pumpkin, peeled, seeds removed, cut into 1-inch chunks
1 medium sweet potato, peeled and diced
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, unpeeled
2 leeks (about 1/2 pound), white and light green parts only, rinsed well and chopped
1 medium red onion, coarsely chopped
1/2 cup white wine
3 1/2 to 4 cups vegetable or chicken broth
5 fresh sage leaves, chopped
1 tablespoon cinnamon
1 tablespoon ginger
1 teaspoon Aleppo pepper
1/2 teaspoon cardamom
1/8 teaspoon freshly grated nutmeg
Sea salt, to taste
GARNISH
4 to 6 tablespoons 5% Greek yogurt
1 scallion, thinly sliced
4 to 6 tablespoons toasted pumpkin seeds
4 fresh sage leaves, thinly sliced
1. Heat oven to 400°F. Brush the pumpkin and sweet potato with 1 tablespoon olive oil and spread out, in a single layer, in a large baking pan. Wrap the garlic in foil and place in the pan. Roast about 30 minutes, until vegetables are softened and golden brown around edges. Remove from oven and press garlic cloves out of the skins.
2. In a large pot, heat the remaining 2 tablespoons olive oil over medium heat; add the leek and onion. Sauté, stirring occasionally, until softened and just starting to turn golden, 7 to 10 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add 3 1/2 cups broth, the sage, cinnamon, ginger, pepper, cardamom, and nutmeg. Season with salt. Bring to a boil, reduce to a simmer, and cook until vegetables are tender, about 15 minutes.
3. Using an immersion blender, puree the soup in the pot (or, working in batches, puree in a food processor and return to the pot). Add more broth, if needed, until desired consistency; heat through. (Can be made ahead. Cool completely, cover, and refrigerate up to 3 days.)
4. Ladle the soup into serving bowls and garnish each with a dollop of yogurt, some scallion, pumpkin seeds, and sage. Serve warm.
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
I hope you enjoyed our ladle of pumpkin. More recipes can be found in our Meze cookbook, available on Amazon!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
Our classic Greek herb/spice combination of sage (a healing herb), cinnamon, ginger, pepper, cardamom, and nutmeg gives this hearty soup its vibrant flavor. The health benefits of the pumpkin, sweet potato, garlic, and olive oil make this a modern-day Mediterranean-diet recipe to relish!
KOUZINA TIP: You can also make this soup using butternut, acorn, calabasa, or kabocha squash varieties in place of the pumpkin.
PREP TIME 15 minutes
COOKING TIME 10 minutes
ROASTING TIME 30 minutes
SERVES 4 to 6
1 1/2 pounds pumpkin, peeled, seeds removed, cut into 1-inch chunks
1 medium sweet potato, peeled and diced
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, unpeeled
2 leeks (about 1/2 pound), white and light green parts only, rinsed well and chopped
1 medium red onion, coarsely chopped
1/2 cup white wine
3 1/2 to 4 cups vegetable or chicken broth
5 fresh sage leaves, chopped
1 tablespoon cinnamon
1 tablespoon ginger
1 teaspoon Aleppo pepper
1/2 teaspoon cardamom
1/8 teaspoon freshly grated nutmeg
Sea salt, to taste
GARNISH
4 to 6 tablespoons 5% Greek yogurt
1 scallion, thinly sliced
4 to 6 tablespoons toasted pumpkin seeds
4 fresh sage leaves, thinly sliced
1. Heat oven to 400°F. Brush the pumpkin and sweet potato with 1 tablespoon olive oil and spread out, in a single layer, in a large baking pan. Wrap the garlic in foil and place in the pan. Roast about 30 minutes, until vegetables are softened and golden brown around edges. Remove from oven and press garlic cloves out of the skins.
2. In a large pot, heat the remaining 2 tablespoons olive oil over medium heat; add the leek and onion. Sauté, stirring occasionally, until softened and just starting to turn golden, 7 to 10 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add 3 1/2 cups broth, the sage, cinnamon, ginger, pepper, cardamom, and nutmeg. Season with salt. Bring to a boil, reduce to a simmer, and cook until vegetables are tender, about 15 minutes.
3. Using an immersion blender, puree the soup in the pot (or, working in batches, puree in a food processor and return to the pot). Add more broth, if needed, until desired consistency; heat through. (Can be made ahead. Cool completely, cover, and refrigerate up to 3 days.)
4. Ladle the soup into serving bowls and garnish each with a dollop of yogurt, some scallion, pumpkin seeds, and sage. Serve warm.
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
I hope you enjoyed our ladle of pumpkin. More recipes can be found in our Meze cookbook, available on Amazon!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!
Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
