Roasted Pumpkin Soup

October 31, 2018


Recipe excerpted from Greece © 2017, Emily Lycopolus.  Recipe

and images by DL Acken reprinted with the permission of

TouchWood Editions


Pumpkins, Traditional Greek Ingredient


Pumpkin is a very common vegetable in Greece—something I didn’t

realize until I was digging around some traditional Greek cookbooks.

It’s used in savory dishes such as soups and stews where North

Americans might use a squash, and it’s also super delicious simply

roasted and presented as a side dish.


In this simple soup recipe, roasting the pumpkin in the

Lemon infused olive oil brings out a touch  of sweetness without

overpowering the other flavors.


Roasted Pumpkin Soup Ingredients

Serves four


1 small pumpkin (see sidebar)

2 yellow onions

1 head of garlic

1/2 cup Lemon infused olive oil, divided, plus extra for garnish

1 tsp smoked paprika

1/2 tsp ground cumin

sea salt and cracked black pepper

4 cups vegetable stock

1 1/2 cups plain Greek yogurt divided (store-bought or homemade,

see page 17),

toasted pumpkin seeds for garnish


Preheat the oven to 400°F.


Slice the pumpkin in half, remove the seeds (setting them aside

for now), and place the pumpkin cut side down directly on the

oven rack. (You might want to place a baking tray directly

underneath to catch any cooking juices.)


Bake for 45 minutes.


Leaving their skin on, slice the onions in half widthwise and place

them on a baking tray. Slice the top off the head of garlic, keeping

the skin on and the bulb otherwise intact, and add it to the baking



Remove the pumpkin from the oven and place it cut side up on the

baking tray. Drizzle the head of garlic and onions with a few

tablespoons of the olive oil, then use the remaining olive oil to brush

the cut sides of the pumpkin. Scatter the paprika and cumin over the

top of all the veggies, and season to taste with salt and pepper.


Bake for 20 minutes

..and then remove from the oven and allow to cool enough to handle.


In a large soup pot over medium-high heat, squeeze the garlic from

the bulb, scrape the flesh from the roasted pumpkin, and add the

onions (without the skin) and any cooking juices, and pour in the

vegetable stock. Bring to a boil, then turn down the heat to

medium-low and simmer, covered, for 25 minutes.


Remove from the heat and let cool, uncovered, for 10 minutes. In

batches, transfer the soup to a food processor fitted with the steel

blade or a blender, and purée until creamy smooth.


Return to the pot, and place over the lowest possible heat. Whisk

in 1 cup of the Greek yogurt. Simmer for 5 minutes to ensure the

soup is warmed all the way through. Transfer to serving bowls and

serve with a dollop of the remaining yogurt and pumpkin seeds

scattered over the top.


Leftover soup can be stored in an airtight container in the fridge for

up to 3 days, or frozen for up to 3 months.


For more of Emily's Greece recipes click HERE



Print Article

Leave a Comment