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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Ingredients
- Soup
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1000 grams
pumpkin (peeled and sliced to cubes)
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80 grams
shallots (sliced roughly)
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1 liter
chicken broth
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20 grams
butter
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30 milliliters
olive oil
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4 pinches
salt
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10 sprigs
thyme
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1 teaspoon
nutmeg powder
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220 grams
heavy cream
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1 pinch
cinnamon
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300 milliliters
hot water
- To Serve
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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
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Salted pumpkin seeds
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Red hot chili peppers infused olive oil
Directions
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Melt the butter with olive oil
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Add shallots and cook them until they are pinkish
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Add pumpkins and sauté them for 10-15 minutes
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Add chicken broth, salt, thyme and cook for 50-55 minutes (until pumpkins get soft)
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Once pumpkins get softer add the cream and cook for another minutes then take off from the heat
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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)
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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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