There’s nothing more satisfying than a bowl of soup on these cold wintery days. Pumpkins are seasonal so we have to make good use of them while we can!! Today I wanted to experiment a little and thought I spice up my usual pumpkin soup recipe and persianise it! So here it is. It’s very easy to make. There are no hard and fast rules about ingredients or measurements of, it’s very relaxed and delicious. Hope you enjoy.
~ INGREDIENTS ~
- 1/2 pumpkin seeded and cubed.
- 1 Large onion diced
- 2 Sweet potatoes peeled and chopped.
- 3-4 Garlic cloves diced.
- 1 Red pepper seeded.
- 1/2 cup of liquid saffron.
- 1/2 stock ( I used chicken stock but what ever you have is good)
- salt and pepper to taste.
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of advieh
- 1 dried lime.
- Place the oven on about 200 degrees. Brush the peppers with a little olive oil and bake until the skin begins to blacken. Remove from the oven and place the peppers in a plastic bag. Put aside to cool.
- Using a little oil, fry the onions and garlic until it begins to turn golden.
- Add the cubed pumpkin and sweet potatoe, salt, pepper, turmeric, the saffron, chicken stock and the dried lime. If you haven’t got dried limes, use lime juice or powdered lime.
- Pour enough hot water on to cover the vegetables and leave to simmer until the veg is soft, usually around 20 mins.
- Go back to your peppers and peel the skin off.
- If you want smooth soup, blend everything together. If you like your soup lumpy just chop the red pepper flesh as small as possible and add.
Hey presto ….. a delicious sweet and sour soup, warming and thoroughly nutritious. Garnish with chopped corriander. Just what you need on a damp winters day. Eat now, serve for supper or take it for lunch the next day. BTW it freezes well too.
~Nooshi joonet ~