Name: Spicy Pumpkin Soup
Yield: Serves Four
Cuisine: Italian
Ingredients: 60 ml/4 tbsp natural (plain) yogurt, to serve; 900 g/2 lb pumpkin, peeled and seeds removed; 30 ml/2 tbsp olive oil; 2 leeks, trimmed and sliced; 1 garlic clove, crushed; 5 ml/1 tsp ground ginger; 5 ml/1 tsp ground cumin; 900 ml/1½ pints/3¾ cups vegetable stock; salt and ground black pepper; coriander (cilantro) leaves, to garnish

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Pumpkin was a great favourite of the Jews of Italy long before the rest of the country began to eat it instead of feeding it to their livestock. As a result, the Italian Jewish community contributed much to the pumpkin recipes in Italian Cuisine. Pumpkin recipes like this North African-scented soup are very popular with Sephardic Jews.

Ingredients

900 g/2 lb pumpkin, peeled and seeds removed
30 ml/2

Method

Cut the pumpkin into chunks. Heat the oil in a large pan and add the leeks and garlic. Cook gently until softened.
Add the ginger and cumin and cook, stirring, for a further minute. Add the pumpkin and the chicken stock and season wit