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.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and cook until softened and translucent, about 5 minutes.

Step 3

Stir in the minced garlic, ground cumin, cinnamon, and paprika. Cook for an additional 30 seconds until fragrant.

Step 4

Add the cubed pumpkin to the pot and stir well to coat the pumpkin in the spices.

Step 5

Pour the vegetable stock into the pot, ensuring that the pumpkin is fully submerged. Bring the mixture to a boil.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Reheat the soup gently over low heat without allowing it to boil.

Step 10

Ladle the soup into bowls and garnish with fresh dill and toasted pumpkin seeds if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	2117.1 grams (2117.1g)

Amount per serving	% Daily Value*
Calories	1102

Total Fat 49.10g	63%
Saturated Fat 10.00g	50%
Polyunsaturated Fat 5.70g
Cholesterol 9mg	3%
Sodium 4856mg	211%
Total Carbohydrate 143.50g	52%
Dietary Fiber 21.10g	75%
Total Sugars 52.90g
Protein 40.50g	81%

Vitamin D 72IU	360%
Calcium 674mg	52%
Iron 16mg	90%
Potassium 5304mg	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.

Source of Calories

Fat: 37.5%

Protein: 13.8%

Carbs: 48.7%