Turkish Pumpkin Soup

Instructions

1. Step 1

   Put the pumpkin and potato in the stockpot and add the water. Bring to a boil over high heat, reduce to medium heat, and simmer for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 200 gr Potato, 300 gr Pumpkin, 900 ml Water

   Cookware: Stockpot

2. Step 2

   Meanwhile, heat the cooking oil in the skillet over medium heat. Add the carrot and onion and cook, stirring occasionally, until softened.

   Timer: 6 min (fixed)

   Ingredients used: 120 gr Carrot, 30 ml Cooking Oil, 150 gr Onion

   Cookware: skillet, wooden spoon

3. Step 3

   Add the garlic to the skillet and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12 gr Garlic

   Cookware: skillet, wooden spoon

4. Step 4

   Transfer the sautéed vegetables to the stockpot, then add the meat stock and salt. Continue simmering over medium heat until the pumpkin is tender enough to crush easily with a spoon.

   Timer: 15 min (fixed)

   Ingredients used: 240 ml Beef Stock, 8 gr Salt

   Cookware: skillet, Stockpot, wooden spoon

5. Step 5

   Remove the stockpot from the heat and blend the soup until completely smooth.

   Timer: 2 min (fixed)

   Cookware: Immersion Blender, Stockpot

6. Step 6

   Return the stockpot to low heat and stir in the milk, red pepper flakes, and turmeric. Cook gently, stirring occasionally.

   Timer: 5 min (fixed)

   Ingredients used: 1.5 gr Ground Turmeric, 240 ml Milk, 1 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: Stockpot, wooden spoon

7. Step 7

   Stir in the black pepper, ladle the soup into six bowls, and serve each portion with a lemon wedge.

   Ingredients used: 1 gr Black Pepper, 1 piece Lemon

   Cookware: ladle, Stockpot, wooden spoon