Turkish Pumpkin Soup Recipes
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
TURKISH PUMPKIN SOUP
A delicious autumn soup with its origins coming from Bursa in Turkey. The allspice and honey make it so homely and warming!
Provided by Cem176
Categories Vegetable
Time 35m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan on a low heat. Stir in the onions, 2/3rds of the leek, and garlic and sweat, covered, until transparent.
- Stir in the spices, honey, and pumpkin, cover, and let sweat together for another couple minutes.
- Pour in the stock, raise the heat, and bring to a boil.
- Reduce the heat, cover, and let simmer for 30-40 minutes, until the pumpkin is soft.
- Puree in a blender, then pour back into the pan and reheat.
- Season to taste with the salt and pepper.
- When ready to serve, saute the rest of the leek slices. Ladle the soup into bowls. Swirl one heaping Tablespoon of yoghurt into each bowl, then top each with some sauteed leeks.
Nutrition Facts : Calories 138.1, Fat 3.8, SaturatedFat 0.6, Sodium 9.6, Carbohydrate 26.7, Fiber 2.8, Sugar 7.8, Protein 3.4
PUMPKIN SOUP RECIPE
Ingredients: 1 onion, 500 g pumpkin, chopped, 4 cups lukewarm water, 1 cup milk, 1 heaping tbsp of flour, 2 tbsps vegetable oil, 2 tsps butter, 1/2 tsp ginger, 1/2 tsp pepper, 1/2 tsp ground nutmeg, Salt to taste. Preparation: Heat oil and butter in a pan, Add onion and stir fry until tender, Add flour and stir fry until blended well, Add chopped pumpkins, stir and cover the lid, Cook in low heat until pumpkins are tender, Add water and blend well, Cook for 5 more mins., Add milk and cook until it comes to boil, Add salt and spices, stir and remove from heat. Bon appetit...
Provided by Turkish Style Cooking
Categories Soup Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil and butter in a pan,
- Add onion and stir fry until tender,
- Add flour and stir fry until blended well,
- Add chopped pumpkins, stir and cover the lid,
- Cook in low heat until pumpkins are tender,
- Add water and blend well,
- Cook for 5 more mins.,
- Add milk and cook until it comes to boil,
- Add salt and spices, stir and remove from heat.
Nutrition Facts : Calories 300 cal
TURKEY WILD RICE PUMPKIN SOUP
I found this recipe in The Favorite Brand Names Cookbook and posted it before trying it. After I made it, I am glad that I posted. I have the ingredient listing below as the book called for, but I wound up adding an extra half cup of cream after a reader suggested that it was neither a broth nor cream soup and I thought it rounded it out nicely. I also followed the advice of another reviewer and used Pumpkin Pie Filling instead of solid pack pumpkin and then skipped the cinnamon and I thought it was great. I hope you enjoy it! (PS - I freezes and thaws pretty good. I had it frozen for 5 months and it held up well when I reheated it)
Provided by PSU Lioness
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook and stir margarine, onions and celery in Dutch oven over medium heat until vegetables are crisp-tender, about 5 minutes.
- Add broth and pumpkin.
- Bring to a boil; reduce heat and simmer 5 minutes.
- Stir in turkey, rice, half and half, salt and cinnamon.
- Heat to serving temperature. DO NOT BOIL.
PUMPKIN TURKEY SOUP
This is the perfect soup for a chilly evening or a fall afternoon. I have been asked for this recipe over and over again, it's always a crowd pleaser! It's a little spicy, but the sour cream and cheddar balance out the flavors perfectly.
Provided by SunnyDaysNora
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 21
Steps:
- Heat olive oil in a large saucepan over medium heat. Saute onion, bell peppers, jalapeno peppers, and garlic until tender, about 10 minutes. Stir in turkey and cook until no longer pink, about 5 minutes.
- Mix in chicken broth, pumpkin puree, 1 cup Cheddar cheese, tomato sauce, and tomato. Season with chili powder, garlic powder, onion powder, red pepper flakes, salt, pepper, and cumin.
- Reduce heat to low, cover, and simmer until flavors combine, at least 20 minutes. Serve topped with remaining Cheddar cheese and sour cream.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 20.6 g, Cholesterol 107.8 mg, Fat 28 g, Fiber 4.5 g, Protein 29 g, SaturatedFat 12.7 g, Sodium 1672.8 mg, Sugar 8.6 g
THAI PUMPKIN SOUP
This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
Provided by BRIGIT
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
- In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 20.9 g, Cholesterol 8 mg, Fat 25 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 18.6 g, Sodium 404.8 mg, Sugar 4.1 g
TUSCAN TURKEY SOUP
Ladle up this quick, creamy soup chock-full of leftover turkey, pumpkin and beans to your hungry family and friends. It's fabulous! -Marie McConnell, Shelbyville, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, pumpkin, beans, turkey, salt, basil and pepper. Heat through, stirring occasionally. If desired, serve with cheese.
Nutrition Facts : Calories 167 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 549mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
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