TURKISH PUMPKIN SOUP
This is an intriguingly sweet winter squash soup, based on a recipe by Ghillie Basan from her wonderful book, "Classic Turkish Cooking." The sweetness comes from the squash itself and the allspice and cinnamon, with the addition of only a teaspoon of honey or sugar. The sour and spicy yogurt and chile garnish make a great flavor contrast.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 1021 milligrams, Sugar 10 grams
EASY 5-INGREDIENT PUMPKIN SOUP
This easy pumpkin soup recipe (kabak corbasi) is from Turkey and you need only a handful of ingredients. Serve with a dollop of Greek yogurt and fresh crusty bread.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes.
- Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes.
- Ladle into bowls and serve with a dollop of Greek yogurt.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 18.4 g, Cholesterol 14.1 mg, Fat 4.4 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 1227.9 mg, Sugar 6.8 g
CUBAN-STYLE PUMPKIN SOUP RECIPE - (4/5)
Provided by Halo745
Number Of Ingredients 11
Steps:
- In a large sauce pan over medium heat, saute the onions and green pepper in olive oil for 5 minutes, or until onion is translucent. Season with salt. Add chicken stock, pumpkin, and the remaining spices. Bring the mixture to a boil, turn off the heat, and let cool 10 minutes. Puree mixture in the blender in 2 batches. Transfer the mixture to saucepan to reheat. Garnish hot soup with prosciutto, pumpkin seeds, and if desired, a dollop of sour cream.
CUBAN BLACK BEAN SOUP
Provided by Food Network
Time 2h35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
- After 45 minutes, remove the pepper.
- In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
- In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.
ASIAN-STYLE PUMPKIN SOUP.
Make and share this Asian-Style Pumpkin Soup. recipe from Food.com.
Provided by Sonya01
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat.
- Add the onion and cook, stirring for 5 mins or until softened.
- Add the pumpkin and stock and bring to the oil.
- Reduce heat to low.
- Simmer for 25 mins or until tender.
- Using a wand blender or a food processor, puree the pumpkin mixture.
- Return to pan over low heat.
- Add the coconut milk, fish sauce, lemon juice, chili sauce and sugar.
- Cook, stirring for 2 mins or until combined and heated through.
- Ladle into warmed bowls and top with snow pea spouts and basil.
- Serve.
Nutrition Facts : Calories 223.6, Fat 4.9, SaturatedFat 1.3, Cholesterol 8.2, Sodium 1113.1, Carbohydrate 38, Fiber 2.6, Sugar 13.4, Protein 10.9
WHITE BEAN & PUMPKIN SOUP (VEG)
I started out intending to make a Cuban bean and pumpkin stew from one of Madhur Jaffrey's books. I didn't have enough of the ingredients on hand to get the full Cuban flair, so I merged the base of navy beans and pumpkin with another MJ recipe to make this simple yet hearty and satisfying soup. Note, this calls for dried beans, soaking overnight is preferable but you can use the quick method too.
Provided by magpie diner
Categories Pumpkin
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the beans overnight in plenty of water. To use the quick method, rinse the beans and then add them to a large pot with enough water to cover them by about an inch. Bring to a boil, let boil for 5 minutes then turn off the heat and leave covered for an hour. Either method, drain the beans when you're ready to start!
- Warm the olive oil in a soup pot or dutch oven over medium heat. Add in the diced onion and saute for about 5 minutes. Add in the garlic and continue to cook for another 5 minutes or so.
- To the cooking onions and garlic, add in the bay leaves, salt and herbs. A note on the herbs: I crush dried whole herbs saved from the garden, you could use fresh, either way chop well. If using ground versions, use much less, around 1/3 tsp each.
- Once the onions are nicely translucent and lightly browned add in the beans, pumpkin and broth. Adjust seasoning and bring to a boil.
- Reduce heat to medium low, cover and leave to cook for about 45 minutes, stirring from time to time. Remove the lid for the last 15 minutes of cooking if you want to reduce the amount of broth and have it more stew like.
- If you used the quick soak method for the beans, it will need to cook slightly longer, about an hour.
Nutrition Facts : Calories 343.9, Fat 10.1, SaturatedFat 1.4, Sodium 204.9, Carbohydrate 52, Fiber 14.4, Sugar 4.3, Protein 15.1
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