Best 5 Croatian Green Pumpkin Soup Recipes

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Welcome to the delightful world of Croatian green pumpkin soup, where flavors dance and textures harmonize to create a culinary symphony. As you embark on this culinary journey, you will discover the secrets of preparing this hearty and comforting soup, a staple of Croatian cuisine. From selecting the perfect pumpkins to mastering the art of infusing flavors, we will guide you through every step, ensuring you create a soup that will delight your taste buds and warm your soul. Get ready to immerse yourself in the vibrant flavors of Croatia as we explore the unique ingredients and techniques that bring this beloved soup to life.

Check out the recipes below so you can choose the best recipe for yourself!

TURKISH PUMPKIN SOUP



Turkish Pumpkin Soup image

This is an intriguingly sweet winter squash soup, based on a recipe by Ghillie Basan from her wonderful book, "Classic Turkish Cooking." The sweetness comes from the squash itself and the allspice and cinnamon, with the addition of only a teaspoon of honey or sugar. The sour and spicy yogurt and chile garnish make a great flavor contrast.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large leek, white and light green part only, thinly sliced
2 to 4 garlic cloves (to taste), minced
Salt to taste
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 pounds peeled, seeded butternut or kabocha squash, diced (about 6 cups)
6 cups chicken stock, vegetable stock or water
3 tablespoons rice
1 teaspoon honey or sugar
Freshly ground pepper to taste
1/2 cup Greek style yogurt
Aleppo pepper, Turkish red pepper or mild chili powder for garnish

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.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 1021 milligrams, Sugar 10 grams

PUMPKIN SOUP WITH THAI GREEN CURRY PASTE CROUTONS



Pumpkin Soup with Thai Green Curry Paste Croutons image

Provided by Food Network

Yield 9 cups

Number Of Ingredients 9

4 cups chicken stock
2 ounces heavy cream
6 cups Pumpkin Puree, recipe follows
1 tablespoon plus 1 teaspoon extra virgin olive oil
1/2 teaspoon green curry paste
5 slices white bread, crust removed
1 (6-pound) Chinese pumpkin
1 1/2 cups water
2 tablespoons butter

Steps:

  • Simmer stock, puree and heavy cream until desired consistency. Bake diced bread on a sheet pan in the oven at 450 degrees until browned. Meanwhile, mix olive oil and green curry in a bowl. Remove bread from oven and place in the bowl, covering it with curry. Place bread crumbs back into oven until crisp.
  • Remove skin from pumpkin and chop the meat into small pieces. Heat butter in a saute pan and add the pumpkin. Add the water and simmer covered for about 20 minutes or until the pumpkin is tender. Remove the pumpkin meat and mash it by hand or in a food processor.

CROATIAN GREEN PUMPKIN SOUP



Croatian Green Pumpkin Soup image

Made from not yet ripe pumpkins, thus green. A yummy creamy soup that goes great for those cool fall days. My mother in law gave me this recipe. This recipe is from the Karlovac region in Croatia.

Provided by Mara232

Categories     European

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 green pumpkin, peeled cored and flesh shredded (I use a cheese shredder)
2 1/2 cups water
500 g sour cream
1 large cooking onion, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
salt
pepper
paprika (optional)
cayenne powder (optional)

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).

GREEN CURRY, PUMPKIN, AND CORIANDER SOUP



Green Curry, Pumpkin, and Coriander Soup image

Delicious way to mix up your average pumpkin soup. It's got a bit of a spicy kick without being too much. Huge hit with everybody here. Serve with some crusty bread and enjoy.

Provided by Grifstar

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 40m

Yield 3

Number Of Ingredients 8

½ fresh pumpkin - seeded, peeled, and cut into chunks
1 cup vegetable stock
water as needed
1 (8 ounce) carton sour cream
1 tablespoon butter, softened
1 tablespoon green curry paste
1 tablespoon chopped fresh coriander (cilantro)
1 clove garlic, minced

Steps:

  • Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
  • Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
  • Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 23.4 g, Cholesterol 43.5 mg, Fat 23 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 12.6 g, Sodium 322.4 mg, Sugar 4.7 g

TANGY PUMPKIN SOUP WITH GREEN CHILI SWIRL



Tangy Pumpkin Soup with Green Chili Swirl image

A spicy version of the traditional pumpkin soup. Very tasty, quick and easy! A family favorite. Serve with crusty bread for dipping.

Provided by JENNANGEL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 (4 ounce) can diced green chile peppers
¼ cup sour cream
1 (15 ounce) can solid pack pumpkin puree
1 (14 ounce) can chicken broth
½ cup water
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon hot pepper sauce

Steps:

  • In a food processor or blender, puree the green chilies and sour cream until well blended. Set aside. In a medium saucepan, over medium-high heat, combine the pumpkin puree, chicken broth, and water. Season with chili powder, garlic powder and hot pepper sauce. Stir in 1/4 cup of the sour cream mixture.
  • Bring to a boil, then reduce heat to medium and simmer, uncovered, for 5 minutes. Pour into serving bowls, and spoon a dollop of the sour cream mixture on top. Run a knife or the tip of a spoon through the dollop to swirl.

Nutrition Facts : Calories 82.4 calories, Carbohydrate 11.6 g, Cholesterol 8.8 mg, Fat 3.6 g, Fiber 3.6 g, Protein 2.5 g, SaturatedFat 2 g, Sodium 1080.7 mg, Sugar 5 g

Tips:

  • For a richer flavor, roast the pumpkin before making the soup.
  • Use a variety of herbs and spices to add flavor to the soup. Some good options include rosemary, thyme, sage, paprika, and garlic.
  • If you want a smoother soup, blend it until it reaches your desired consistency.
  • Serve the soup with a dollop of sour cream, yogurt, or crème fraîche.
  • Garnish the soup with fresh herbs, pumpkin seeds, or crumbled bacon.

Conclusion:

Croatian green pumpkin soup is a delicious and hearty dish that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture and flavorful broth, this soup is sure to be a hit with your family and friends.

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