Croatian Green Pumpkin Soup Recipes

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).

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.

ZESTY PUMPKIN SOUP

Steps:

• In a large saucepan, melt the butter.
• Saute onion and garlic until soft over medium heat.
• Add curry powder, salt, coriander, and red pepper; cook 1 minute.
• Add broth, simmer uncovered for 15- 20 minutes.
• Stir in pumpkin and half and half; cook 5 minutes.
• Pour into blender and puree until creamy.
• Reheat and serve.

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.

SKINNY PUMPKIN SOUP

Steps:

• Preheat oven to 350 degrees Fahrenheit. Toss cut pumpkin cubes in vegetable oil to coat evenly and place in a shallow baking pan. Roast pumpkin in oven until pumpkin is soft enough that a fork pokes into it easily, about 1 hour to 1 and 1/2 hours. Remove pumpkin from oven and let cool.
• Place chopped yellow onion and carrot into food processor and puree for a few minutes until it forms a thick paste (you can add a little bit of water or stock to the processor in case the vegetables stick to the sides).
• Melt butter in a medium stock or soup pot on medium heat and add onion/carrot paste. Cook the paste until it becomes translucent, about 5 minutes.
• Add vegetable stock to pot and bring to a simmer, stirring a few times to incorporate the carrot/onion paste.
• Puree pumpkin cubes in food processor until smooth and add to the pot, along with the half & half, apple cider vinegar, and maple syrup, stirring occasionally.
• When mixture is back to a simmer, add all remaining ingredients except for the almonds and stir together. Reduce heat to low and simmer for at least 15 minutes. Simmer for about an hour for better results. Serve hot and sprinkle some of the chopped toasted almonds on top of each serving.