Prep 5 mins
Cook 30 mins
A delicious autumn soup with its origins coming from Bursa in Turkey. The allspice and honey make it so homely and warming!
- 1 tablespoon olive oil
- 2 onions
- 1 leek, sliced (reserve 1/3rd of it to saute later)
- 4 garlic cloves, chopped
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon honey
- 2 lbs pumpkin (or other winter squash, like butternut, acorn, etc.)
- 4 cups stock (vegetable or chicken)
- salt and pepper
- 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.
- Stir in the spices, honey, and pumpkin, cover, and let sweat together for another couple minutes.
- Pour in the stock, raise the heat, and bring to a boil.
- Reduce the heat, cover, and let simmer for 30-40 minutes, until the pumpkin is soft.
- Puree in a blender, then pour back into the pan and reheat.
- Season to taste with the salt and pepper.
- 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.
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!