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Balkabağı Çorbası | Turkish Pumpkin Soup
(0)
30 min
Quick
Knuspr-Küche
Eine samtige türkische Kürbissuppe mit feiner Kreuzkümmelnote, serviert mit zischender Paprika-Minz-Butter und einem Spritzer frischer Zitrone – der aromatische Herbstklassiker aus Istanbul.
Preparation method
Preparation & sautéing
Wash the Hokkaido pumpkin, cut in half, deseed, and dice into approx. 2 cm cubes (the skin can be cooked along with Hokkaido). Peel the potatoes and dice them as well. Finely chop the onion and garlic cloves.
Heat the olive oil in a large soup pot over medium heat. Sauté the diced onion for 3 minutes until translucent. Add the garlic, ground cumin, and a pinch of salt, and sauté while stirring for about 1 minute until the aromas unfold.
Cooking & blending
Add the pumpkin and potato cubes to the pot, sauté briefly, and pour in the hot vegetable broth. Season with some black pepper and bring to a boil.
Chef's tip
A generous squeeze of fresh lemon juice right before the first spoonful gives the velvety pumpkin soup its typically Turkish, aromatic, fresh note.
For a vegan version, you can simply replace the butter in the topping with olive oil.
35 min
Under an hour
