Croatian Green Pumpkin Soup Food

CROATIAN GREEN PUMPKIN SOUP

Steps:

• In a large soup pot place shredded pumpkin, add 2.5 cups of water. Let pot boil and then reduce heat to medium-high and let cook for 30 minutes.
• In a separate pan add olive oil, onion and garlic. Cook until garlic and onion is cooked and lightly browned. Once cooked set aside.
• After 30 minutes turn off heat, add onion mixture and tub of sour cream to soup. Add salt and pepper to taste.
• You can eat the soup this way or you can blend it. I like it blended so the soup is creamy. I blend the soup and then put it back in the pot. I add paprika and cayenne (by taste).

TURKISH PUMPKIN SOUP

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and the sliced leek. Cook, stirring, until tender, about 5 minutes. Do not brown. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
• Add the squash, allspice, cinnamon, stock or water, rice, honey or sugar, and salt, and bring to a boil. Reduce the heat, cover and simmer 45 minutes.
• Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Season to taste with salt and pepper.
• Ladle the soup into serving bowls. Swirl a tablespoon or two of yogurt into each bowl and sprinkle with Aleppo pepper, Turkish red pepper or chili powder.

NORTH CROATIAN GREEN PEAS SOUP

Steps:

• Clean the green peas and put it into hot water for 5 minutes. Grate of slice carrot and sauté on butter; after a while, mince onion and sauté both on butter until onion is translucent.
• Add finely sliced pancetta and sauté not more than 5 minutes. Add flour and fry about 2 minutes, than add cold water and make creamy liquid (like sauce veloute).
• Cut green parts of spring onion, mince parsley and celery leaves and add into pot. Add green pea and about 1 liter of beef stock. Add salt and pepper.
• Cook until green peas are soft. When soft, remove green pea and blend it into puree (leave 1/6 of peas untouched). You can blend it with stick blender so you do not have to remove geen pea. Add thyme and cook 15 minutes.
• At the end add sour cream and minced chive. Serve with croutons.

THAI PUMPKIN SOUP

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
• Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.