Turkish Pumpkin Soup
Updated March 1, 2023
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Ingredients
- 2tablespoons extra virgin olive oil
- 1large onion, chopped
- 1large leek, white and light green part only, thinly sliced
- 2 to 4garlic cloves (to taste), minced
- Salt to taste
- 1teaspoon ground allspice
- 1teaspoon ground cinnamon
- 2pounds peeled, seeded butternut or kabocha squash, diced (about 6 cups)
- 6cups chicken stock, vegetable stock or water
- 3tablespoons rice
- 1teaspoon honey or sugar
- Freshly ground pepper to taste
- ½cup Greek style yogurt
- Aleppo pepper, Turkish red pepper or mild chili powder for garnish
Nutritional analysis per serving (6 servings)
278 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 12 grams protein; 1051 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and the sliced leek. Cook, stirring, until tender, about 5 minutes. Do not brown. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
- Step 2
Add the squash, allspice, cinnamon, stock or water, rice, honey or sugar, and salt, and bring to a boil. Reduce the heat, cover and simmer 45 minutes.
- Step 3
Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Season to taste with salt and pepper.
- Step 4
Ladle the soup into serving bowls. Swirl a tablespoon or two of yogurt into each bowl and sprinkle with Aleppo pepper, Turkish red pepper or chili powder.
- Advance preparation: The soup will keep for 2 or 3 days in the refrigerator and can be frozen. You may need to thin it out a bit before you serve.
- If you want a thinner texture, omit the rice.
Private Notes
Comments
Made it with the Kabocha squash and was very good. .
Made this soup with the addition of about two cups of whole fresh cranberries - fabulous!
Next time, and there will be a next time, I think I will add a half teaspoon of harissa paste and leave out the sugar. Even with the chili powder and lots of black pepper, "tastes like pumpkin pie", my wife said.
If I were to make this soup again, I would only use 4 cups of vegetable broth rather than six cups of liquid called for. My soup turned out too thin and it needs more spice/flavor. So, disappointing and I won't make it again. Too many excellent squash soups out there to settle for this one.
I made this soup with a mix of delicata and heirloom squash, with one sweet potato. I did not add sugar. I reduced the allspice and added some cumin. I used plenty of garlic. We thought it was delicious. We tried with yogurt but other bowls had cream, which was great. We recommend this soup.
Looks like the chef signed her initial in the bowl. :o)