Pumpkin Soup

Name: Pumpkin Soup (Balkabağı çorbası)
Cuisine: Turkish
Ingredients: 4 tablespoons thick creamy yogurt; a little extra butter; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 lb/900 g pumpkin flesh, cut into small pieces; 2 pints/1.2 litres chicken stock; 1 teaspoon sugar or honey; 1 teaspoon sugar or honey; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 2 tablespoons clarified or ordinary butter; 2 tablespoons clarified or ordinary butter; 4 cloves garlic, chopped; 1 large leek, sliced (reserve a little of it for the garnish); 2 onions, chopped

Balkabağı çorbası

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

Generally, pumpkins are turned into a nourishing, cinnamon-flavoured winter soup or poached into a popular dessert, balkabaği tatlısı. This recipe is from the villages around Bursa that hug the lower slopes of Uludag, the ancient Mount Olympus, which is covered in snow in the winter. The soup can he topped with melted butter and kırmızı biber, or with yogurt and fried leeks.

Ingredients

Asia
Turkey
Bursa
Soup
Gluten-free
Winter

Ingredients

Method