Karen’s Mediterranean Gypsy Soup
Oct 08, 2020, Updated Sep 25, 2025
A wonderful rich bodied Mediterranean Gypsy Vegetable Soup with Saffron, Turmeric, Juniper Berries, Smoked Paprika and fresh Mint for exceptional flavor. “Gypsy” ~ a free spirited soup with a rich assortment of ingredients.
The secret ingredient: Diced Pear
Complements the soup with natural sweetness !
Gypsy Soup Ingredients:
Tomatoes (fresh or San Marzano canned), Kale, Chickpeas, Onion, Garlic, Kabocha Squash, Extra Virgin Olive Oil and Vegetable Broth.
The Spices: Saffron, Turmeric, Juniper Berries, Smoked Paprika and Fresh Mint.
Try Kabocha Squash:
- Also called Japanese pumpkin ~ with its sweet taste and velvety texture.
A sweet variety of winter squash which boasts a vibrant orange flesh and sweet flavor - Kind of a mix between a sweet potato and pumpkin
- Its nutty flavor as well is compared to roasted chestnuts
- Easy cooking: see recipe: bake, then cube the flesh
Kabocha Squash ~ cut into quarters and bake, covered until tender, then cube
Any easy way to prepare Kabocha squash for soup ~
cut in quarters, place in pan with 1″ of water, cover, bake then cube
A Mediterranean Vibe!
- Soups are enjoyed in Valencia, Spain year-round. Whether hot or cold, hearty or light, Valencian soups incorporate the best of the Mediterranean cuisine: easy, flavorful, and packed with nutrients.
- Spanish Soups heavily feature seasonings: Saffron, Garlic and Paprika
- I have added Juniper Berries – most commonly used in Northern European cuisine. They impart a piney, slightly citrusy flavor… fresh & tangy taste which I feel complements this soup. (I nudge you to try them!)
- Mediterranean Soups are characterized by their flavorful broth soups.
Known for being low in fat with a great variety of vegetables – Extra Virgin Olive Oil is used in its cooking. Often they are hearty and chunky and incorporate lentils and beans
A healthy, satisfying soup with all the flavor to awaken your taste-buds.
Serve with a good loaf of bread, I chose a sourdough type with a crispy exterior and tender crumb
Soups are Great for People with Busy Schedules!
They take little preparation time and can be made in large batches, frozen, and heated up on another day when you have little time but still want to enjoy a homemade soup.
I’m definitely on a Mediterranean cuisine kick!
Double this recipe and tuck some in the freezer for another day!
Awaken you tastebuds! You will love this soup.
Karen
Also SEE:
Karen’s Fall-Winter Sensational Squash Recipes
Karen’s Mediterranean Gypsy Soup
Equipment
- 1 heavy soup pot
Ingredients
- 3 teaspoons extra virgin olive oil, divided
- 1 cup onion, peeled, 1/3″ dice
- 1 tablespoon fresh garlic, peeled and minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon fresh saffron
- 3/4 teaspoon juniper berries, ground
- 1/2 teaspoon himalayan pink salt
- 3 large very ripe plum tomatoes, to be grated, or 1 cup canned San Marzano tomatoes, crushed
- 1 tablespoon unsalted butter
- 3 cups kabocha squash, cooked, peeled 1/3″ (can use pumpkin or butternut squash) see method below
- 3/4 cup garbanzo beans, cooked or white beans
- 1 large ripe pear, peeled, cored, 1/3″ dice (such as bartlett)
- 5 cups vegetable broth*, low salt if possible
- 3/4 cup red chard or kale, cleaned, thinly sliced
- 2 tablespoons fresh mint leaves, thinly sliced or small whole leaves
Instructions
- Bake Kabocha Squash (see below.) In a heavy large soup pot, heat 2 t. olive oil.
- Add onion and garlic and cook over moderate heat until softened, but not colored, about 5 minutes.
- Add all 5 seasonings (paprika through salt) and 1 t. olive oil, stir and cook to release their flavors, about 2 minutes.
- Cut plum tomatoes in half crosswise. Grate using the largest holes, discarding the skin, will have 1 cup. Can use canned tomatoes, seeded and crushed. Add to pot, cook over moderate heat a few minutes until the juices are dry.
- Add the butter, squash, garbanzo beans, white beans (if using) and pear. Stir and cook 2 minutes.
- Add the broth, raise heat to high and bring the soup to a boil. Reduce now to a simmer, and cook uncovered about 15 minutes. Add the thinly sliced greens (red chard or kale), and stir one minute.
- Slightly cool and taste for seasonings. Serve garnished with mint. Soup will thicken slightly when is stands.
- To Bake Kabocha Squash:
- Preheat the oven to 375 degrees. Cut a medium sized squash into four pieces. Place in a baking pan to hold with 1" of water underneath. Cover with heavy foil and bake for 45 minutes, or until just softened. Cool, then peel and discard the skin. Cut into 1/3" dice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
