Turkish Pumpkin Soup
Updated February 28, 2023
Andrew Scrivani for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
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
½ cup Greek style yogurt
Aleppo pepper, Turkish red pepper or mild chili powder for garnish
Nutritional analysis per serving (4 to 6 servings)
38 grams carbs; 10 milligrams cholesterol; 278 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 8 grams fiber; 1051 milligrams sodium; 12 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Advance preparation: The soup will keep for 2 or 3 days in the refrigerator and can be frozen. You may need to thin it out a bit before you serve.
If you want a thinner texture, omit the rice.
Private Notes
Comments
Next time, and there will be a next time, I think I will add a half teaspoon of harissa paste and leave out the sugar. Even with the chili powder and lots of black pepper, "tastes like pumpkin pie", my wife said.
Made it with the Kabocha squash and was very good. .
Made this soup with the addition of about two cups of whole fresh cranberries - fabulous!
Made with butternut squash forgot to add heat at end but have plenty in freezer so can still add it. I did like the honey in it.
Cooked it with actual pumpkin which is far less sweet than butternut squash and it came out very good. We used honey and we had to be sure to stir quite a bit during the 45 minutes or else it was quite susceptible to burn on the bottom of the pot. It might be wiser to just add it in with the blender instead of cooking with it.
If I were to make this soup again, I would only use 4 cups of vegetable broth rather than six cups of liquid called for. My soup turned out too thin and it needs more spice/flavor. So, disappointing and I won't make it again. Too many excellent squash soups out there to settle for this one.