Pumpkin soup

By • January 9, 2015 0 Comments

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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

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Serves 8

Soup

  • 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

To Serve

  • 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
  1. Melt the butter with olive oil
  2. Add shallots and cook them until they are pinkish
  3. Add pumpkins and sauté them for 10-15 minutes
  4. Add chicken broth, salt, thyme and cook for 50-55 minutes (until pumpkins get soft)
  5. Once pumpkins get softer add the cream and cook for another minutes then take off from the heat
  6. 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)
  7. 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.

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Vegetables|Soups