Turkish Pumpkin Soup Recipe

Name: Turkish Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, chopped; 1 large leek, white and light green part only, thinly sliced; 2 to 4 garlic cloves (to taste), minced; Salt to taste; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 2 pounds peeled, seeded butternut or kabocha squash, diced (about 6 cups); 6 cups chicken stock, vegetable stock or water; 3 tablespoons rice; 1 teaspoon honey or sugar; Freshly ground pepper to taste; 1/2 cup Greek style yogurt; Aleppo pepper, Turkish red pepper or mild chili powder for garnish

Servings: persons

2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large leek, white and light green part only, thinly sliced
2 to 4 garlic cloves (to taste), minced
Salt to taste
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 pounds peeled, seeded butternut or kabocha squash, diced (about 6 cups)
6 cups chicken stock, vegetable stock or water
3 tablespoons rice
1 teaspoon honey or sugar
Freshly ground pepper to taste
1/2 cup Greek style yogurt
Aleppo pepper, Turkish red pepper or mild chili powder for garnish

1
Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and the sliced leek.
2
Cook, stirring, until tender, about 5 minutes.
3
Do not brown.
4
Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
5
Add the squash, allspice, cinnamon, stock or water, rice, honey or sugar, and salt, and bring to a boil.
6
Reduce the heat, cover and simmer 45 minutes.
7
Using a hand blender, or in batches in a regular blender, puree the soup.
8
If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight.
9
Return to the pot and heat through, stirring.
10
Season to taste with salt and pepper.
11
Ladle the soup into serving bowls.
12
Swirl a tablespoon or two of yogurt into each bowl and sprinkle with Aleppo pepper, Turkish red pepper or chili powder.

2437

kcal

Calories

207

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 large onion, chopped, 1 large leek, white and light green part only, thinly sliced, 2 to 4 garlic cloves (to taste), minced, and more.

Yes, Turkish Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkish Pumpkin Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions