• LK Bonabi

Pumpkin Soup - Kadoo Tambal Soup

It was absolutely showering down with rain on Saturday and we'd got caught in it.

We went for a stroll, walking on scattered acorns and dry autumn leaves, making therapeutically crunching sounds under our feet when the heavens opened!

We hadn't taken our brollies with us . . .


So back home and seriously soaked, we all felt like something warm and toasty.

What better than a no fuss, quick and warm pumpkin soup with all the flavour of the pumpkin bursting out.


I love this recipe because first and foremost it's quick and easy, but also because I've made sure that not only the flesh of the pumpkin is used but the skin and seeds as well, all providing tones of energy, full of protein from the seeds and fibre from the skin, packed with earthy flavours known for this wonderful autumnal season.


Ingredients

For the soup

1 whole medium sized pumpkin (washed)

2 garlic cloves

1 tsp salt

1/4 ground black pepper

1/4 tsp cinnamon

small pinch of ground nutmeg

3 tbsp olive oil

5 cups of water


For the garnish

pumpkin seeds

pinch of salt and pepper


Method

Step 1

  • Cut the pumpkin in half and rub both with olive oil, pinch of salt and pepper

  • Add 2 tbsp of olive oil to a roasting tin

  • Place both halves of the pumpkin in the roasting tin

  • Place in the oven at 200 °C or Gas Mark 6 for 30 minutes

Step 2

  • Remove the pumpkin from the oven and scoop out the flesh

  • Put the scooped out pumpkin in a large pot

  • Add the all the dry spices

  • Crush the garlic and add to the pot

  • Add 5 cups of cold water to the pot and place over medium heat

  • Allow the soup to come to the boil

  • Reduce the heat and let the spices infuse with the pumpkin for 20 minutes

  • Turn the heat off and bled the soup with a blender until smooth with a few pieces of pumpkin still visible

Step 3 (optional)

  • After removing the pumpkin flesh place the skin back in the oven at 200 °C or Gas Mark 6 for 15 mins

  • The skin should become nice and crispy, I used it to dip into the soup


For the garnish


Step 1

  • Wash the pumpkin seeds and remove any stringy pieces of the pumpkin

  • Place in a saucepan on a medium heat and add salt and pepper to it

  • Toss until the seeds start to pop open and are completely dry

Step 2

  • Remove from the heat and place in an electric grinder (with the skin) to powder the seeds

  • Remove the ground seeds and set to one side


Serve the soup in a bowl and garnish with the powdered seeds.

Happy eating. Noosh-e-Jaan :)

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