Turkish Pumpkin Soup
Warm your soul with a bowl of Turkish Pumpkin Soup, an irresistible blend of velvety pumpkin, fragrant spices, and creamy yogurt. This comforting recipe combines the earthy sweetness of pumpkin with the warm, aromatic flavors of cumin, cinnamon, and paprika, creating a richly spiced soup that’s as inviting as it is nourishing. Perfect for fall or winter, this soup is quick to prepare, taking just 45 minutes from start to finish. Topped with toasted pumpkin seeds and fresh dill, it offers a delightful crunch and a burst of freshness in every bite. Whether served as a hearty appetizer or a light main dish, this vibrant pumpkin soup recipe is a wholesome, crowd-pleasing delight that’s sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 800 grams Pumpkin (peeled and cubed)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (finely chopped)
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Sweet paprika
- 1 liter Vegetable stock
- 150 grams Plain yogurt
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh dill (for garnish, optional)
- 2 tablespoons Pumpkin seeds (toasted for garnish, optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic, ground cumin, cinnamon, and paprika. Cook for an additional 30 seconds until fragrant.
Add the cubed pumpkin to the pot and stir well to coat the pumpkin in the spices.
Pour the vegetable stock into the pot, ensuring that the pumpkin is fully submerged. Bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the pumpkin is tender and easily pierced with a fork.
Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the plain yogurt and season with salt and black pepper to taste. If the soup is too thick, add a little extra stock or water to reach your desired consistency.
Reheat the soup gently over low heat without allowing it to boil.
Ladle the soup into bowls and garnish with fresh dill and toasted pumpkin seeds if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 4856 mg | 211% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 52.9 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 674 mg | 52% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 5304 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
