Turkish Pumpkin Soup (Balkabağı çorbası)
Overview
Balkabağı çorbası is a smooth Turkish pumpkin soup that has become a popular autumn and winter starter. Pumpkin is cooked with onion and carrot in stock until soft, then blended into a velvety, bright orange purée and enriched with a little milk or cream. Many cooks add a pinch of ginger, cinnamon or black pepper to balance the natural sweetness. It is served with toasted pumpkin seeds or croutons and sometimes a swirl of cream. The same pumpkins are also used for the famous candied dessert kabak tatlısı, so pumpkins are a familiar sight in Turkish markets.
History
Pumpkins came to Anatolia from the Americas and became an established crop in the Ottoman period. In Turkey they are best known for desserts, but blended pumpkin soup has grown popular in recent decades in homes, cafés and restaurants, reflecting a wider interest in seasonal vegetable soups. Recipes vary widely: some cooks roast the pumpkin first, while others add lentils, potatoes or a little orange juice for extra flavour and colour.
Main ingredients
Pumpkin, onion, carrot, milk or cream, ginger, pumpkin seeds. The soup is built on vegetable stock and is usually served hot. Diet: vegetarian; usually gluten-free.
Recipe outline serves 4 · ~45 min
Ingredients
- 1 kg pumpkin, peeled and cubed
- 1 onion, 1 carrot
- 1 l vegetable stock
- 150 ml milk or cream
- pinch of ginger
- toasted pumpkin seeds
Allergens: Contains: Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Soften the onion and carrot in butter.
- Add pumpkin and stock and simmer for 20 minutes.
- Blend until smooth with the milk and ginger.
- Season and serve with pumpkin seeds.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.