What do you do when you find yourself with A LOT of leftover pumpkin? You make pumpkin soup, that’s all! Simple and definitely in the comfort food category, this one can even be frozen in small packages for a quick dinner during the week. What I like about this soup is that it is thick and tastes rich, even though there is no cream in it. It is smooth and the blend of flavors is very appealing. I used a recipe from Middle-Eastern Cuisine by Sima Osman Yassine and Sadouf Kamal and doctored it up a teensy bit.
- 1 1/2 pounds fresh pumpkin, cut up in smallish dice
- 1 1/2 pounds potatoes, cut up in smallish dice
- 1 cup of chopped tomatoes or 1 tablespoon of tomato paste
- 1 large onion, chopped up
- 1/3 cup of clarified butter (when clarifying the butter, try to get it a bit golden-brown, it will taste nutty and delicious); can be replaced with olive oil.
- 2 quarts of meat or chicken or veggie stock
- 1 inch of fresh ginger, grated
- 1 tablespoon of fresh sage, chopped up fine
- a pinch of cinnamon, black pepper, salt to taste
- Garnish: some yoghurt or some toasted pita croutons, some toasted pumpkin seeds.
- Place the diced pumpkin, potatoes and onion in a large soup pot with the clarified butter. Fry gently.
- When the vegetables are soft (about 20 minutes), add the tomatoes or tomato paste, seasoning and stock and bring to a boil.
- Reduce the heat to a gentle simmer and let it simmer for a while longer, about 20 minutes.
- Let the soup cool, adjust seasoning, and puree in a blender.
- Garnish with a dollop of yoghurt and some toasted pita bread. Sahteyn!
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