Kolokythsoupa Greek Pumpkin Soup
Transport your taste buds to the heart of Greece with Kolokythsoupa, a velvety Greek pumpkin soup that's as comforting as it is flavorful. This wholesome dish combines the natural sweetness of pumpkin, carrots, and potato with aromatic notes of bay leaf, nutmeg, and oregano, all simmered to perfection in a fragrant vegetable stock. The soup gets its signature creamy texture from pureeing the tender vegetables, with the option to swirl in rich heavy cream for an extra indulgent touch. Garnished with fresh dill and toasted pumpkin seeds for a delightful crunch, this easy-to-make soup is the perfect choice for a cozy fall meal or an elegant appetizer. Ready in under an hour, Kolokythsoupa pairs wonderfully with crusty bread or warm pita, offering a nutritious and flavorful bowl of comfort you'll return to again and again.
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Recipe Information
Ingredients
- 1.5 kg pumpkin (peeled and cubed)
- 1 large yellow onion (chopped)
- 2 medium carrots (peeled and sliced)
- 1 medium potato (peeled and cubed)
- 3 tablespoons olive oil
- 1.5 liters vegetable stock
- 1 bay leaf
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons dried oregano
- 100 milliliters heavy cream (optional)
- 1 teaspoons sea salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh dill (for garnish)
- 2 tablespoons pumpkin seeds (toasted)
Instructions
Prepare the vegetables: Peel and cube the pumpkin and potato, chop the onion, and slice the carrots.
Heat the olive oil in a large pot over medium heat. Add the onions and sauté until translucent, about 3-4 minutes.
Stir in the carrots, potato, and pumpkin. Cook for another 5 minutes, stirring occasionally.
Pour in the vegetable stock, ensuring the vegetables are fully submerged. Add the bay leaf, nutmeg, oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the vegetables are soft and tender.
Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
If desired, stir in the heavy cream for added richness. Adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh dill and toasted pumpkin seeds.
Serve warm with crusty bread or pita on the side. Enjoy!
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 13.3 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1453 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
