Pumpkin soup

Pumpkin soup

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

Pumpkin is not commonly eaten as a savoury dish in Egypt and most pumpkin is made into a baked dessert. Here we have flavoured it with sweet spices and a dash of brown sugar and have made it into a wholesome, savoury soup. Garnish the soup with pumpkin seeds and pumpkin seed oil (if available) for added aroma.

Ingredients

Quantity Ingredient
50g butter
1 onion, chopped
500g pumpkin, cut into cubes
1 bay leaf
pinch ground cinnamon
pinch ground nutmeg
pinch ground allspice
1 teaspoon brown sugar
1 litre vegetable stock
2 tablespoons pumpkin seeds
2 tablespoons toasted pumpkin seed oil, (optional)
salt
freshly ground black pepper

Method

  1. Heat the butter in a large pot and sautè the onion over a medium heat until golden. Add the pumpkin and stir over a low heat for about 15 minutes.
  2. Add the bay leaf, cinnamon, nutmeg, allspice and sugar, then pour in the stock and simmer for 15 to 20 minutes. Season with salt and black pepper, to taste.
  3. Blend all the ingredients together in a food processor or blender until they become smooth. Return the soup to a clean pan to heat through.
  4. Toast the pumpkin seeds by placing in a dry frying pan over a medium heat and stirring for a few minutes until they turn golden brown.
  5. To garnish the soup, sprinkle the toasted pumpkin seeds over the top and drizzle with the toasted pumpkin seed oil.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again