RCI-SP.002.0118.001
Israeli Pumpkin Soup
Serve hot to 6 to 8 people.
Prep45 min
Cook20 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- 4 tsp
- pumpkin peeled2 lbchopped (or butternut or other winter squash)
- 1 unit
- garlic cloves peeled4 unitchopped
- chile pepper to taste1 piecechopped (a piece of orange habanero is as wonderful as it is dangerous or add a pinch of cayenne pepper with the stock)
- tomatoes peeled2 largechopped (or 4 to 6 canned tomatoes)
- 8 cup
- 1 unit
- 1 unit
- slivered leftover chicken (optional)1 unit
Method
1
Heat olive oil in a large pot over medium heat. Add chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add chopped garlic and chopped chile pepper to the pot and stir constantly for 1 minute to release their aromas.
3
Add the chopped pumpkin and chopped tomatoes to the pot. Stir well to combine all vegetables.
4
Pour in the chicken stock and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer gently.
5
Simmer the soup for 25-30 minutes until the pumpkin is very tender and easily pierced with a fork.
27 minutes
6
Using an immersion blender, puree the soup until smooth, working in batches if necessary. Alternatively, carefully transfer the soup to a standard blender in batches and blend until smooth, then return to the pot.
7
Taste the soup and adjust seasoning with salt and freshly-ground black pepper as needed.
8
If using slivered leftover chicken, stir it into the hot soup and warm through for 1-2 minutes.
9
Ladle the soup into bowls and serve hot.