Kolokynthi Soypa (Pumpkin Soup with Thyme Honey and Whipped Yogurt)

Jim Botsacos adapted by Michael McCabe

Servings: 8

Notes:

Jim Botsacos is the executive chef and co-owner of Molyvos, one of New York's best Greek restaurants and is the author of the cookbook, "The New Greek Cuisine."

Thyme Honey can be purchased online at Kalustyan's << This is a great source for specialty and gourmet foods especially fresh spices.

Cuisine: Greek

Categories: Dairy, Simmer, Soup, Stock: Poultry, Vegetarian

Original Base Source: The New Greek Cuisine,2006

McCabe Copyright: 2008

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1 medium pumpkin (approximately 4 pounds), split in half and seeded

"as directed" olive oil

5 tablespoons unsalted butter

2 tablespoons olive oil

2 cups white onions, peeled and finely diced

1 cup leeks, washed and diced

"to taste" kosher salt

48 ounces rich and hearty chicken stock, see recipe, hot

2 cups heavy cream

3 tablespoons thyme honey

"pinch" cinnamon

"pinch" nutmeg, freshly grated

"to taste" freshly ground black pepper

1/4 cup greek yogurt, lightly whipped - for garnish

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Hardware

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cookie sheet

medium bowl

large saucepot

hand held mixer or blender

serving bowl

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Preheat oven to 375 F. Place split and seed pumpkin on a cookie sheet hollow side down. Coat the entire pumpkin with olive oil. Roast for 1 to 1 1/2 hours until pumpkin is very soft and charred on the outside. Remove from oven and allow to cool. The pumpkin will fall start to fall apart. Scoop out all flesh and reserve in a medium bowl.

Warm 2 tablespoons of the butter plus 2 tablespoons of olive oil in a large saucepot over medium heat. Once the butter is melted, add the onions, leeks and a pinch of salt to the pot, and cover, cooking for 8-10 minutes or until the onions are soft, stirring occasionally. Add the pumpkin and stock to the pot, and stir to incorporate ingredients; simmer for 30 minutes. Stir in the heavy cream, and simmer for another 5 minutes; skim the foam from the top of the soup.

Puree the soup using a hand held mixer (alternatively, you can transfer the soup to a blender to puree). With a hand held blender, add the reserved 3 tablespoons of butter, honey, cinnamon, nutmeg and season with salt and pepper.

You can hold the soup warm covered until ready to serve.

To serve, ladle approximately 6 ounces of soup into eight soup bowls. Top with a dollop of whipped greek yogurt, serve immediately.

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