Cypriot Pumpkin Soup Recipes

Steps:

• Peel the pumpkin and remove the seeds and threads and cut it in small cubes of about 1 cm thick.
• Pound the almonds in a mortar and pestle. Place in a bowl and add all the other ingredients mix them. Set aside.
• To make pastry place the flour and salt in a food processor. Mix all the liquids and with the process running drizzle in the liquid until the pastry comes together.
• Turn out onto a floured work surface and lightly knead for 2-3 minutes Cover with damp cloth and rest for 1 hour.
• Preheat oven to 180°C.
• Roll out and cut 10cm circles. Place some filling on pastry and fold over and crimp to seal.
• Place on baking sheet, and bake for 30 minutes.

Steps:

• Peel and dice pumpkin in 4 cm cubes. A note on the quantity: you can work with any amount a medium-sized pumpking will give; just remember to adjust the rest of the ingredients to taste.
• Lightly fry pumpkin cubes with the butter and olive oil in a large (5-litre) pot.
• Cover with water and add almonds.
• Simmer on low heat for about 20 minutes. Pumpkin should be soft to the touch, but still slightly crunchy.
• With a hand-held eletrical shredder, pulse for a few seconds, then stir and repeat as needed. You should end up with a creamy consistency throughout.
• Optionally, serve with bruschetti: preheat oven to 180 Celsius. Place thickly-sliced baguette on a baking tray. Drizzle with olive oil. Sprinkle with cooking salt and oregano. Bake for 15 mins, or until golden.