Soups and stews
ChefSalam Shaeito
Easy Pumpkin Soup
A tasty, easy-to-make pumpkin soup that’s quick to prepare. Carrot, celery and leek add depth of flavor and aroma.
Pumpkin soup — very simple and delicious.
Ingredients
Start here, then move straight into the method.
- 3/4 kg (about 1.65 lb) pumpkin pieces
- 2 onions, chopped
- 1 celery stalk, chopped
- 1 leek stalk, chopped
- 3 carrots, chopped
- 2 sweet potatoes, chopped
- A pinch of nutmeg
- A pinch of black pepper
- A pinch of ground cloves
- A pinch of ground cinnamon
- A pinch of dried coriander
- A pinch of ground cumin
- Salt to taste
- 2 liters chicken stock
- A small cup of olive oil
- For more soups from Salam try Harira Soup
Method
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- Sauté the onion in olive oil until soft, then add the chopped celery and leek and stir.
- When they soften, add the carrots, then the sweet potato and pumpkin, and stir.
- Cover the pot and simmer on low heat for 10 minutes.Timers: 10 min
- Add the hot chicken stock, then add the spices and stir.
- Simmer the soup on low heat for half an hour or until the ingredients are tender.
- Blend the soup until smooth, bring it to a boil for one more minute, then serve hot.
Recipe tags
Soups and stewsMaghrebiVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Harira Soup
