Pumpkin soup with yoghurt and chives

Pumpkin soup with yoghurt and chives

Sopa de balkabak

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This classic pumpkin soup is traditionally made for the harvest festival of Sukkot. It is delicately flavoured with cinnamon and allspice and served with a dollop of thick creamy yoghurt and a sprinkling of chives.

Ingredients

Quantity Ingredient
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 leek, white part only, thinly sliced
2 garlic cloves, finely chopped
900g pumpkin, peeled and diced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon sugar, or to taste
salt
freshly ground black pepper
4 tablespoons yoghurt
2 tablespoons finely chopped chives

Method

  1. Heat the olive oil in a large saucepan and cook the onion, leek and garlic over a moderate heat until softened. Add the pumpkin, spices, sugar and 1 litre water and bring to the boil. Cover and simmer for 30 minutes, then force the soup through a sieve or puree in a blender.
  2. Return the soup to the pan and season with salt and pepper, then heat thoroughly, adding a little more water if the soup is too thick.
  3. Serve in individual soup bowls, topped with a spoonful of yoghurt and a sprinkling of chives.
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