Levantine cuisine · Soups & Stews

Shorbat Qara (Pumpkin Soup)

Velvety pumpkin soup with ginger and cumin, topped with crispy toasted flatbread.

Ingredients · for 4 servings

• 1 kg Hokkaido pumpkin
• 1 onion
• 1 piece ginger (4 cm)
• 2 garlic cloves
• 1.5 tsp cumin
• 1 l vegetable stock
• 100 ml cream
• 1 flatbread
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the pumpkin, halve it, remove the seeds, and cut it with the skin on into 3 cm chunks; dice the onion and finely grate the ginger and garlic.
2. Heat 2 tbsp olive oil in a pot and sauté the onion for 5 min. until translucent, then add the ginger, garlic, and 1 tsp cumin and toast for 1 min.
3. Add the pumpkin chunks, sauté briefly, pour in the hot stock, and simmer covered for 20 min. until the pumpkin gives way to gentle pressure.
4. Tear a quarter of the flatbread into 2 cm cubes, toss with the remaining olive oil and cumin, and fry in a pan for 4–5 min. until golden and crisp.
5. Purée the soup finely, stir in the cream, and bring back to a brief boil; season with salt and pepper.
6. Ladle into bowls, scatter with the bread cubes, drizzle with a thread of olive oil, and serve immediately while the bread is still crisp.