Pumpkin Soup with Greek Yogurt and Honey

Greek recipe for pumpkin soup with feta and greek honey. Soup recipe.

5 from 1 vote

I can’t get enough of pumpkins in the Fall! The sweetness of this all-American vegetable goes amazingly well with Greek yogurt, Greek honey, Greek olive oil, and Greek kefi! There are a surprising number of pumpkin dishes, sweet and savory, in Greek cooking. You'll find great single varietal Greek regional honeys on my online store here.

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Prep Time 10

Cook Time 1 30

Course dinner, Lunch, soup

Cuisine Greek cuisine, Mediterranean diet, vegetarian

Servings

Ingredients

2 pounds/1 k pumpkin
Salt and pepper to taste
4-5 fresh sage leaves or 1-2 sprigs of dried Greek sage tea faskomilo
2 tbsp. Greek extra virgin olive oil
2 leeks white parts only, chopped
1 large carrot finely chopped or thinly sliced
3 shallots chopped
2 large onions chopped
6 cloves garlic melted
3 tbsp. Greek thyme or pine honey or more to taste
8 cups vegetable broth
1 bouquet garni bay leaf, thyme and parsley tied together
4 tbsp. unsalted butter
1/2 cup strained Greek yogurt
Ground nutmeg

For the garnish

½ cup. crumbled feta cheese
Balsamic Syrup for garnish
Olive oil for garnish
Mint leaves for garnish

Instructions

1. Preheat oven to 375 °F/180 ° C. Cut the pumpkin in half lengthwise and remove seeds. Season with salt and pepper, sprinkle with fresh or dried sage, and brush with oil. Place pumpkin in a nonstick baking pan and bake for about 50 minutes, until tender. Remove from oven, let it cool slightly, and remove the flesh with a large spoon. Coarsely chop the flesh.
2. In a large skillet, heat oil and saute the leek, carrot, onion and garlic until soft. Add the chopped pumpkin, salt and pepper. Pour in the honey and stir for 2 to 3 minutes. Add the broth and herbs and cook all together for 30 minutes.
3. Remove the herbs with a slotted spoon. Using an immersion blender, puree the soup until smooth. If you desire a very smooth soup, pass the liquid through a sieve or chinois then place back into the pot.
4. Reheat the pureed soup just before serving, and whisk in the butter and yogurt. Season to taste with additional salt, pepper and nutmeg.
To serve: ladle soup into bowls and drizzle with olive oil and balsamic syrup. Sprinkle with crumbled feta. Enjoy!

Keyword Diane Kochilas, extra virgin olive oil, feta cheese, greek honey, Greek yogurt, nutmeg, pumpkin soup

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