Pumpkin Soup

Name: Pumpkin Soup (Balkabağı Çorbası)
Cuisine: Turkey
Ingredients: pepper; salt; parsley small bunch, finely chopped; yoghurt 150 g/½ cup, slightly diluted; onion 1, chopped; pumpkin or squash 1 kg/2 lb, peeled, cut into 2 cm/1″ cubes; chicken stock 1 litre/2 pints; sugar 1 tsp; pumpkin or squash 1 kg/2 lb, peeled, cut into 2 cm/1″ cubes; butter 75 g/3 oz

Balkabağı Çorbası

Preparation info

Difficulty
Easy

Appears in

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

About

Pumpkins have a rustic reputation belied by their appearance in this silky and sophisticated dish, which is happily very easy to rustle up. You could roast the pumpkin first, rubbed in oil and salt.

Ingredients

butter 75 g/3 oz
pumpkin or squash 1 k

Asia
Turkey
Mediterranean
Gluten-free
Soup
Istanbul

Method

Melt the butter in a saucepan and turn in the pumpkin and onion, stirring them for a few minutes on medium heat.
Add the sugar, pour in enough stock to surround but not drown the pumpkin, bring to a gentle simmer and cook, covered, for 15 minutes until the pumpkin is soft.
Mash the pumpkin with a potato masher or a blender and return to the pan. Add salt,