Best 2 Turkish Pumpkin Soup Recipes

Turkish pumpkin soup, also known as "kabak çorbası", is a staple of Turkish cuisine and is enjoyed by people of all ages. This creamy, velvety soup is characterized by its vibrant orange color and is often served as a starter or main course. With its simple yet flavorful ingredients, Turkish pumpkin soup is not only delicious but also incredibly easy to make. In this article, we will explore the best recipes for Turkish pumpkin soup, providing step-by-step instructions and tips for achieving the perfect balance of flavors. Whether you're a seasoned cook or a beginner in the kitchen, we'll guide you through the process of creating an unforgettable Turkish pumpkin soup that will delight your taste buds and warm your soul.

Here are our top 2 tried and tested recipes!

TURKISH PUMPKIN SOUP

Turkish Pumpkin Soup image

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

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large leek, white and light green part only, thinly sliced
2 to 4 garlic cloves (to taste), minced
Salt to taste
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 pounds peeled, seeded butternut or kabocha squash, diced (about 6 cups)
6 cups chicken stock, vegetable stock or water
3 tablespoons rice
1 teaspoon honey or sugar
Freshly ground pepper to taste
1/2 cup Greek style yogurt
Aleppo pepper, Turkish red pepper or mild chili powder for garnish

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

Turkish Pumpkin Soup image

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

Ingredients

1 tablespoon olive oil
2 onions
1 leek, sliced (reserve 1/3rd of it to saute later)
4 garlic cloves, chopped
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon honey
2 lbs pumpkin (or other winter squash, like butternut, acorn, etc.)
4 cups stock (vegetable or chicken)
salt and pepper

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

Tips:

Choose the right pumpkin: For the best flavor and texture, select a sugar pumpkin or a pie pumpkin. These pumpkins are small and have a sweet, dense flesh.
Roast the pumpkin: Roasting the pumpkin intensifies its flavor and makes it easier to puree. To roast the pumpkin, cut it in half, scoop out the seeds, and place it cut-side down on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast at 400 degrees Fahrenheit for 45 minutes, or until the pumpkin is tender.
Use a high-powered blender or food processor: To get a smooth and creamy soup, use a high-powered blender or food processor to puree the pumpkin. If you don't have a high-powered blender or food processor, you can use a regular blender or food processor, but you may need to puree the soup in batches.
Add flavorings: To add flavor to the soup, you can add a variety of ingredients, such as onions, garlic, ginger, cumin, coriander, and cinnamon. You can also add a dollop of yogurt or sour cream for a creamy finish.

Conclusion:

Turkish pumpkin soup is a delicious and nutritious soup that is perfect for a cold fall or winter day. It is easy to make and can be tailored to your own taste preferences. With its sweet and savory flavor, Turkish pumpkin soup is sure to be a hit with your family and friends.

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