Turkish cuisine · Soups & Stews

Pumpkin Soup

Velvety pumpkin soup with onion, milk and ginger, sprinkled with toasted pumpkin seeds.

Ingredients · for 4 servings

• 900 g hokkaido pumpkin
• 1 onion
• 1 potato
• 20 g ginger
• 3 tbsp butter
• 700 ml strong vegetable stock
• 200 ml milk
• 3 tbsp pumpkin seeds
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Wash the hokkaido pumpkin, halve it, scoop out the seeds and cut the flesh, skin on, into 3 cm cubes; peel and finely dice the onion, potato and ginger.
2. Melt 2 tbsp butter in a pot and sauté the onion and ginger over medium heat for 4–5 min. until the onion is translucent and the ginger begins to smell fragrant.
3. Add the pumpkin and potato, sauté for 3 min., pour in the vegetable stock and simmer covered for 20–25 min. until the pumpkin collapses under pressure from a spoon.
4. Meanwhile toast the pumpkin seeds in a dry pan over medium heat for 3–4 min. until they crackle and smell nutty, then immediately tip onto a plate.
5. Purée the soup finely, stir in the milk and briefly heat through again without letting it boil; season with nutmeg, salt and pepper.
6. Ladle into bowls, dot with the remaining butter and serve sprinkled with the toasted pumpkin seeds.