Spicy Pumpkin Soup

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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

  1. Cut the pumpkin into chunks. Heat the oil in a large pan and add the leeks and garlic. Cook gently until softened.

  2. Add the ginger and cumin and cook, stirring, for a further minute. Add the pumpkin and the chicken stock and season wit