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Author Notes: When we first met with Can (My husband) we used to spend a lot of time in the kitchen (Love + good meal = Happiness / side effect: weights) At that time we were obsessed with broccoli soup. I said broccoli but don’t think of something healthy the amount of butter and cream we used was mortifying. Anyway… Other than that broccoli soup I almost didn’t cook any soup at all. I can’t understand why I didn’t give enough credit to soup category (easy & tasty) before
I started soup tryouts with a classical pumpkin soup. This one is a very dense (which I prefer) if you like your soup lighter just open it with some hot water. —Ekin Soyaslan
- 1000 grams pumpkin (peeled and sliced to cubes)
- 80 grams shallots (sliced roughly)
- 1 liter chicken broth
- 20 grams butter
- 30 milliliters olive oil
- 4 pinches salt
- 10 sprigs thyme
- 1 teaspoon nutmeg powder
- 220 grams heavy cream
- 1 pinch cinnamon
- 300 milliliters hot water
- 8 tablespoons Sour cream (Well I actually used a kind of dense and salty yogurt special to Turkey but you can replace it with sour cream) 1 tbs for each plate
- Salted pumpkin seeds
- Red hot chili peppers infused olive oil
- Melt the butter with olive oil
- Add shallots and cook them until they are pinkish
- Add pumpkins and sauté them for 10-15 minutes
- Add chicken broth, salt, thyme and cook for 50-55 minutes (until pumpkins get soft)
- Once pumpkins get softer add the cream and cook for another minutes then take off from the heat
- Puree the mixture with a blender and add 300 ml of hot water. (As I mentioned above you can change the amount of water according to your taste)
- To serve: pumpkin is a sweet dish try to serve it with salty or hot things. I added salty pumpkin seeds and a kind of salty and dense Turkish yogurt (you can use sour cream as well) and add some dash of red-hot peer infused olive oil.