Turkish Pumpkin Soup

Pumpkin soup is a popular dish in Turkish cuisine, especially during the autumn season. It is often enjoyed with a side of crusty bread.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Turkish Pumpkin Soup

Cooking Method: Boiling, Simmering Cuisine: Turkish Courses: Dinner, Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 1 piece Onion
• 2 clove Garlic
• 2 tablespoon Olive oil
• 4 cup Vegetable broth
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 4 tablespoon Greek yogurt
• 4 tablespoon Fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
2. Add diced pumpkin, ground cumin, ground coriander, salt, and black pepper. Stir well to combine.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the pumpkin is tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Serve hot, garnished with a dollop of Greek yogurt and fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 22g8%

Sugars 8g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.