It’s suddenly become absolutely freezing in Melbourne. It’s still nice and sunny in the middle of the day, but in the mornings and evenings, when I embark upon my hour-long commute on an un-heated tram, it’s really quite cold. As I sit (or more often, stand) on the tram, all I can think about is coming home to a nice hot meal. This Middle Eastern spiced pumpkin soup is just the ticket.
This isn’t the kind of thick pumpkin soup you’re used to. This one is more like a broth. The pumpkin breaks down throughout the cooking time, but the carrot stays solid, so what you end up with is a big bowl of soupy liquid with lots of nice pumpkin pulp and carrot chunks. That may not sound appealing but trust me, it’s delicious. You could always blend the soup if you wanted it to have a smoother texture, but the amount of stock used in the soup means that it will still be quite watery and won’t thicken up like a traditional pumpkin soup.
The spice mix I have used for this recipe is one of my absolute favourites. It has strong flavours of sumac, cumin, and turmeric, which brings a lovely warmth to everything it touches. Sumac is also quite citrusy, which adds a hint of freshness to the pumpkin soup as well. I topped my bowl with some fresh dill fronds that I had leftover from an amazing Ottolenghi rice dish I made recently, and that really freshened up the dish and gave it a bit of zing.
My final recommendation for this pumpkin soup is to eat it with a slice of cheese on toast. Cheese might seem like a weird thing to pair with Middle Eastern spiced pumpkin soup, but it’s actually really delicious. Just…trust me on this one, okay?
As always, leave me a comment and let me know what you think! Stay warm, friends…