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Pumpkin Soup



  • 1 kg pumpkin
  • 2 onions
  • 2 potatoes
  • 2 cloves garlic, crushed
  • 2 sticks of celery, finely chopped
  • 1 cup olive oil
  • 1 teaspoon cumin
  • 1 teaspoon ground nutmeg
  • Juice of 1-2 lemons
  • 6 cups chicken stock or water
  • salt, pepper


Clean the pumpkin of its hard skin and chop into small pieces. Peel and chop potatoes and onions. Toss all ingredients together in a saucepan, and cook until vegetables are tender. Remove half of the soup, blend, and return to the pan. Bring to the boil, and add the lemon juice.

(Recipe from the Cretan cookbook by Maria Pitsikaki 2009 from ‘Palaina kai Nostima’)

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