SPICY GREEK PUMPKIN SOUP
Great for using fall pumpkins. No pumpkins? No problem - use canned pumpkin and a bit less stock. Taken from Greek Cooking by Salaman.
Provided by Linky
Categories Pumpkin
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
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.
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Kiran Tamang
[email protected]This soup is a must-try for any soup lover. It's unique, delicious, and easy to make.
Shaon Hrx
[email protected]This soup is so flavorful and satisfying. I love the way the spices warm my body.
Bangla Desh
[email protected]I've made this soup several times now, and it's always a success. It's a great soup to serve on a cold day.
Alex Tremblay
[email protected]This is one of my favorite soup recipes. It's always a hit with my friends and family.
Sahilkhan Khan
[email protected]Overall, I thought this soup was very good. I would definitely make it again.
Stanley
[email protected]This soup is a bit spicy for my taste, but I still enjoyed it. I think next time I'll use less cayenne pepper.
Odogbili Ugochukwu
[email protected]I love the addition of the feta cheese and walnuts. They really add a nice touch of flavor and texture.
Manuel Wesley
[email protected]This soup is so easy to make, and it's a great way to use up leftover pumpkin.
Jasline Jean baptiste
[email protected]I made this soup for my family last night and they all loved it! Even my picky kids ate it without complaint.
Ssemakula dauda
[email protected]This soup is absolutely delicious! The combination of spices is perfect, and the pumpkin gives it a lovely creamy texture.