Pumpkin Soup – Balgabag shorbasi

Pumpkin soup (balqabaq şorbası) is a tasty, warming dish that can be made thicker by increasing the quantity of rice.

Preparation time: 30 min
Cooking time: 30 min
Serves: 4-5

Ingredients

• 1 kg/2.2 lbs pumpkin
• 100 g/4 oz short-grained rice
• 75 g/3 oz butter
• 150 g/6 oz onion
• 1 pomegranate
• sugar
• salt

Preparation

• Peel the pumpkin (the Swiss-style “Y” peelers are ideal for this) and cut into cubes.
• Just cover the cubes with water or stock. Bring to the boil and simmer for around 15 minutes or until soft.
• When the pumpkin is cooked, remove the pieces from the pan and mash.
• Return the mashed pumpkin to the pan of water and add the rice and salt.
• Bring back to the boil and simmer for 10 to 15 minutes until the rice is cooked.
• While the pumpkin and rice are cooking, fry the onions in butter and add a pinch of salt.
• Once the rice is cooked, add the onion to the soup and stir well.
• Pour the soup into bowls and garnish with pomegranate seeds (optional) and chopped coriander or parsley.
• Have granulated sugar as a condiment on the table as well as salt. If the pumpkin is not very sweet, adding a sprinkle of sugar to the soup will help bring out the flavour.