Israeli Pumpkin Soup

Israeli Pumpkin Soup Recipe - Authentic & Flavorful

Region / culture: Israel | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Israeli Pumpkin Soup is a delicious and comforting dish that is perfect for the fall and winter months. This hearty soup is packed with flavor and nutrients, making it a great choice for a healthy and satisfying meal.

History

Israeli Pumpkin Soup is a popular dish in Israel, where pumpkins are abundant and widely used in cooking. This recipe has been passed down through generations and is a staple in many Israeli households.

Ingredients

4 tsp olive oil
2 lb (907 g) pumpkin, peeled and chopped (or butternut or other winter squash)
1 onion, chopped
4 garlic cloves, peeled and chopped
1 piece of chile pepper, chopped (a piece of orange habanero is as wonderful as it is dangerous or add a pinch of cayenne pepper with the stock)
2 large tomatoes, peeled and chopped (or 4 to 6 canned tomatoes)
8 cups chicken stock
salt, to taste
freshly-ground black pepper, to taste
slivered leftover chicken (optional)

Garnish

paprika
minced cilantro leaves

How to prepare

In a large soup pot, sauté the onion, garlic, and chile pepper in the olive oil over high heat until slightly browned.
Cut the tomatoes and cook them down for 3 to 4 minutes.
Add the stock. Bring it to a boil, then add the pumpkin. Reduce the heat and simmer for about an hour, until all the solids are very soft.
Purée the solids first, then return them to the soup pot.
If you have leftover chicken, sliver it and toss it into the pot now.
When ready to serve, reheat the soup and ladle it into bowls.
Garnish with a sprinkling of paprika and top with minced cilantro.

Variations

Add a dollop of Greek yogurt or sour cream for a creamy finish.
Stir in some cooked quinoa or rice for added texture and protein.
Garnish with toasted pumpkin seeds for a crunchy topping.

Cooking Tips & Tricks

Be sure to sauté the onions, garlic, and chile pepper until they are slightly browned to enhance the flavor of the soup.

- Cooking the tomatoes down before adding the stock helps to concentrate their flavor and adds depth to the soup.

- Puréeing the solids before returning them to the pot creates a smooth and creamy texture.

- Adding leftover chicken to the soup is a great way to use up leftovers and add protein to the dish.

Serving Suggestions

Israeli Pumpkin Soup can be served as a starter or as a main dish. It pairs well with crusty bread or a side salad.

Cooking Techniques

Be sure to simmer the soup on low heat to allow the flavors to meld together.

- Purée the soup in batches in a blender or food processor for a smooth consistency.

Ingredient Substitutions

You can use butternut squash or sweet potatoes in place of the pumpkin.

- Vegetable stock can be used in place of chicken stock for a vegetarian version of the soup.

Make Ahead Tips

Israeli Pumpkin Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Presentation Ideas

Garnish each bowl of soup with a drizzle of olive oil, a sprinkle of paprika, and a few fresh cilantro leaves for a beautiful presentation.

Pairing Recommendations

Israeli Pumpkin Soup pairs well with a crisp green salad, roasted vegetables, or a side of grilled chicken or fish.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of Israeli Pumpkin Soup contains approximately 250 calories.

Carbohydrates

Israeli Pumpkin Soup is a good source of carbohydrates, with each serving containing approximately 25 grams of carbs.

Fats

This soup is low in fat, with each serving containing about 6 grams of fat.

Proteins

Israeli Pumpkin Soup is a moderate source of protein, with each serving containing around 15 grams of protein.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin A, vitamin C, potassium, and iron.

Alergens

This recipe contains chicken stock, so it may not be suitable for those with poultry allergies.

Summary

Israeli Pumpkin Soup is a nutritious and well-balanced dish that is low in fat and calories, but high in vitamins, minerals, and protein.

Summary

Israeli Pumpkin Soup is a delicious and nutritious dish that is perfect for the fall and winter months. Packed with flavor and nutrients, this soup is sure to become a favorite in your household.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Israeli Pumpkin Soup. It was during my travels in Israel many years ago, when I stumbled upon a bustling outdoor market in Tel Aviv. The air was filled with the savory scent of spices and the sound of vendors calling out their wares.

As I wandered through the market, I came across a small stand where an elderly woman was stirring a large pot of steaming soup. The aroma was absolutely intoxicating, and I couldn't resist approaching her to ask what she was cooking.

She smiled warmly and explained that she was making Israeli Pumpkin Soup, a traditional dish that was both hearty and delicious. Intrigued, I asked if she would be willing to share the recipe with me. To my surprise, she nodded and began to dictate the ingredients and instructions in a mixture of Hebrew and broken English.

I scribbled down the recipe in my notebook, making sure to note every detail. The woman smiled as she handed me the paper, urging me to try making the soup for myself. I thanked her profusely and made my way back to my rented apartment, eager to give the recipe a try.

That evening, I gathered all the necessary ingredients and set to work in my tiny kitchen. As the soup simmered on the stove, the familiar scents of cinnamon, nutmeg, and ginger filled the air, transporting me back to that bustling market in Tel Aviv.

When the soup was finally ready, I took a hesitant sip, unsure of what to expect. To my delight, it was absolutely delicious – creamy, rich, and bursting with flavor. I couldn't believe that I had been able to recreate the dish so faithfully.

From that moment on, Israeli Pumpkin Soup became a staple in my repertoire of recipes. I would make it for family gatherings, dinner parties, and even just for myself on a cold winter's night. Each time I cooked it, I would think back to that kind woman in the market who had shared her recipe with me so generously.

Over the years, I have continued to tweak and refine the recipe, adding my own personal touches and adaptations. Sometimes I add a dollop of yogurt for extra creaminess, or a sprinkle of fresh herbs for a burst of freshness. But the core of the recipe remains unchanged, a testament to the generosity and hospitality of the people I met during my travels.

Now, as I sit in my cozy kitchen, stirring a pot of Israeli Pumpkin Soup for my grandchildren, I can't help but smile at the memories that flood back to me. The taste of cinnamon and nutmeg, the warmth of the spices, the kindness of strangers – all of these things are woven into the fabric of this dish, making it so much more than just a recipe.

As I ladle the steaming soup into bowls and garnish it with a swirl of olive oil and a sprinkle of toasted seeds, I know that I am passing on more than just a meal to my grandchildren. I am passing on a piece of my own history, a taste of the world beyond our doorstep, and a reminder of the power of food to connect us all.

And so, as we gather around the table to enjoy the fragrant, comforting bowl of Israeli Pumpkin Soup together, I am filled with gratitude for the experiences and people that have shaped me into the cook and storyteller that I am today. And I am reminded once again of the simple but profound joy of sharing a meal with loved ones, and the magic that happens when food becomes more than just sustenance – when it becomes a vessel for memories, traditions, and love.