Turkish Pumpkin Soup Recipes

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TURKISH PUMPKIN SOUP



Turkish Pumpkin Soup image

A delicious autumn soup with its origins coming from Bursa in Turkey. The allspice and honey make it so homely and warming!

Provided by Cem176

Categories     Vegetable

Time 35m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 onions
1 leek, sliced (reserve 1/3rd of it to saute later)
4 garlic cloves, chopped
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon honey
2 lbs pumpkin (or other winter squash, like butternut, acorn, etc.)
4 cups stock (vegetable or chicken)
salt and pepper

Steps:

  • Heat the oil in a saucepan on a low heat. Stir in the onions, 2/3rds of the leek, and garlic and sweat, covered, until transparent.
  • Stir in the spices, honey, and pumpkin, cover, and let sweat together for another couple minutes.
  • Pour in the stock, raise the heat, and bring to a boil.
  • Reduce the heat, cover, and let simmer for 30-40 minutes, until the pumpkin is soft.
  • Puree in a blender, then pour back into the pan and reheat.
  • Season to taste with the salt and pepper.
  • When ready to serve, saute the rest of the leek slices. Ladle the soup into bowls. Swirl one heaping Tablespoon of yoghurt into each bowl, then top each with some sauteed leeks.

Nutrition Facts : Calories 138.1, Fat 3.8, SaturatedFat 0.6, Sodium 9.6, Carbohydrate 26.7, Fiber 2.8, Sugar 7.8, Protein 3.4

TURKISH PUMPKIN SOUP



Turkish Pumpkin Soup image

This is an intriguingly sweet winter squash soup, based on a recipe by Ghillie Basan from her wonderful book, "Classic Turkish Cooking." The sweetness comes from the squash itself and the allspice and cinnamon, with the addition of only a teaspoon of honey or sugar. The sour and spicy yogurt and chile garnish make a great flavor contrast.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 14

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
1/2 cup Greek style yogurt
Aleppo pepper, Turkish red pepper or mild chili powder for garnish

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 1021 milligrams, Sugar 10 grams

PUMPKIN TURKEY SOUP



Pumpkin Turkey Soup image

This is the perfect soup for a chilly evening or a fall afternoon. I have been asked for this recipe over and over again, it's always a crowd pleaser! It's a little spicy, but the sour cream and cheddar balance out the flavors perfectly.

Provided by SunnyDaysNora

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 21

2 tablespoons olive oil
1 cup chopped onion
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
½ cup diced jalapeno peppers
2 cloves garlic, minced
1 pound ground turkey
4 cups chicken broth
2 cups pumpkin puree
2 cups shredded Cheddar cheese, divided
1 (8 ounce) can tomato sauce
1 large tomato, diced
1 ½ tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ teaspoons red pepper flakes
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ cup sour cream

Steps:

  • Heat olive oil in a large saucepan over medium heat. Saute onion, bell peppers, jalapeno peppers, and garlic until tender, about 10 minutes. Stir in turkey and cook until no longer pink, about 5 minutes.
  • Mix in chicken broth, pumpkin puree, 1 cup Cheddar cheese, tomato sauce, and tomato. Season with chili powder, garlic powder, onion powder, red pepper flakes, salt, pepper, and cumin.
  • Reduce heat to low, cover, and simmer until flavors combine, at least 20 minutes. Serve topped with remaining Cheddar cheese and sour cream.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 20.6 g, Cholesterol 107.8 mg, Fat 28 g, Fiber 4.5 g, Protein 29 g, SaturatedFat 12.7 g, Sodium 1672.8 mg, Sugar 8.6 g

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