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    You are in: Home / Recipes / Turkish Pumpkin Soup Recipe
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    Turkish Pumpkin Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Cem's Note:

    A delicious autumn soup with its origins coming from Bursa in Turkey. The allspice and honey make it so homely and warming!

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    Serves: 4



    Units: US | Metric


    1. 1
      Heat the oil in a saucepan on a low heat. Stir in the onions, 2/3rds of the leek, and garlic and sweat, covered, until transparent.
    2. 2
      Stir in the spices, honey, and pumpkin, cover, and let sweat together for another couple minutes.
    3. 3
      Pour in the stock, raise the heat, and bring to a boil.
    4. 4
      Reduce the heat, cover, and let simmer for 30-40 minutes, until the pumpkin is soft.
    5. 5
      Puree in a blender, then pour back into the pan and reheat.
    6. 6
      Season to taste with the salt and pepper.
    7. 7
      When ready to serve, saute the rest of the leek slices. Ladle the soup into bowls. Swirl one heaping Tablespoon of yoghurt into each bowl, then top each with some sauteed leeks.

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    Ratings & Reviews:

    • on November 01, 2008


      Wow this is heavenly! Made it today for lunch with our Halloween pumpkin innards. Added a pinch of nutmeg, but otherwise exactly as this recipe. Aw, so delicious, and the leeks on top are genius. This will become a seasonal treat :) Thanks for sharing!

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    Nutritional Facts for Turkish Pumpkin Soup

    Serving Size: 1 (313 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 138.0
    Calories from Fat 34
    Total Fat 3.7 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 9.5 mg
    Total Carbohydrate 26.7 g
    Dietary Fiber 2.7 g
    Sugars 7.7 g
    Protein 3.3 g

    The following items or measurements are not included:


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