A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Bal Kabağı Çorbası | Turkish Pumpkin Soup
(0)
40 min
Under an hour
Knuspr-Küche
Cremig, wärmend und fein aromatisch: Türkische Kürbissuppe mit geröstetem Hokkaido, Kreuzkümmel, frischer Minze und schaumiger Paprika-Chili-Butter.
Ingredients
Preparation method
Preparation & sautéing the vegetables
Thoroughly wash the Hokkaido pumpkin, cut in half, scoop out the seeds with a spoon, and cut the flesh into bite-sized cubes (the skin can be left on). Peel the carrots and slice them. Finely chop the onion and garlic cloves.
Heat the extra virgin olive oil in a large pot. Sauté the chopped onion over medium heat until translucent. Add the garlic and ground cumin and gently sauté for about 1 minute until wonderfully fragrant.
Cooking & blending
Add the pumpkin and carrot pieces to the pot and sauté briefly while stirring. Deglaze with hot vegetable broth, season with fine table salt and black pepper, and bring to a boil.
Chef's tip
For an even creamier texture, you can stir in 2 tablespoons of Turkish yogurt (süzme) at the end.
The skin of the Hokkaido pumpkin softens wonderfully during cooking and creates a gorgeously vibrant orange color.
30 min
Under an hour
