Kolokythósoupa (Greek Pumpkin Soup) - cooking recipe

Ingredients

2 1/4 lbs pumpkin, cubed
10 1/2 ounces onions, sliced
1 leek, finely sliced
3 tablespoons olive oil
white pepper
salt
1/2 teaspoon coriander, ground
1/8 teaspoon cinnamon, ground
1/8 teaspoon allspice
1/8 teaspoon clove, ground
3 tablespoons ouzo
3 3/4 cups stock or 3 3/4 cups water
1 cup Greek yogurt
garnish
5 ounces red onions, thinly sliced
2 tablespoons olive oil
2 ounces flat leaf parsley, finely chopped

Preparation

In a large pot, heat olive oil and fry sliced onions and leek until glassy.
Add pumpkin cubes, continue frying for 2-3 minutes, add salt, pepper and spices and again continue frying for 1-2 minutes.
Add Ouzo and some stock or water just so the vegetables don't burn, and simmer until vegetables are tender, about 30-40 minutes.
Remove from stove and puree the vegetables, then add the rest of the water or stock and heat near boiling point, stirring constantly.
Add yoghurt, stirring, heat through (don't boil!) and add more salt and pepper to taste, if necessary.
For garnish fry the red onion slices with some olive oil until glassy.
Serve soup with fried onions and chopped parsley.