Often
while dining out, I get inspired to make my own version of a particular dish.
Or I dissect said dish and figure out the ingredients and spices so I can
replicate the food at home.
Just off Valikonağı Caddesi
in Nişantaşı,
the pumpkin guy sets up his stall near the artichoke-peeling guy while across
the street a second pumpkin guy holds his corner by the fresh juice guy. (I
never understand the Turkish concept of setting up like-minded stalls literally
right next to each other.)
Recently,
I enjoyed a light lunch with a friend at Kantin
in Nişantaşı.
This cute cafe is always bumping at lunchtime and serves an ever-changing menu
focused on seasonal ingredients. For our first course, we both ordered the
daily soup which was balkabağı çorbası (pumpkin soup).
 |
| Kantin's Turkish pumpkin soup was garnished with a dollop of yogurt, fresh oregano and ground black pepper. |
For
the last two months or so in Istanbul, I've
often walked by small wooden stands set up in the streets or on sidewalks where
a Turkish guy is cutting up fresh balkabağı (literally translates to "honey
squash".) Usually, he must use a long, hand saw to cut through the tough,
greenish-blue exterior.
Anyway,
I bought a kilo of balkabağı at the Saturday pazar in Beşiktaş.
I love the fact that the guys will cut AND
peel the pumpkin for you! At home, I made a delicious, spicy, cumin-scented pumpkin
soup, which only lasted 2 days, followed by a curry-based cauliflower soup.
'Tis the season for soup!
With the snow blowing outside
here in Istanbul, it's a perfect time to make this wintery balkabağı çorbası. And, trust
me, the fried garlic chips are worth the extra effort!
Afiyet olsun!
 |
| My version of balkabağı çorbası at home in Istanbul. |
Balkabağı
Çorbası/Turkish
Pumpkin Soup with Cumin Yogurt
Ingredients:
2 T. vegetable or olive oil
1 med. onion,
diced small
4-6 cloves garlic,
roughly chopped
1 T. cumin
1 kilo (2.2 lbs.) balkabağı (pumpkin),
cut into 1-inch cubes
2 med. yellow
potatoes, cut into small cubes
1 L. (33.
8 oz.) chicken stock or water
To
taste pul biber (red chili flakes), salt and
freshly ground black pepper
120
ml. (1/2
c.) low-fat milk (Substitute
whole milk or heavy cream for a richer taste.)
For
garnish: Cumin yogurt - To
make, stir in a good pinch of cumin powder and salt to (low-fat) yogurt and
season to taste.
Fried garlic chips
(Note: mine only took about 30 seconds to fry. Strain immediately and place on
paper towel to absorb extra grease.)
1. In a large stockpot, heat oil over
medium-high heat. Add onion and saute about five minutes, until softened.
2. Add the garlic and cumin powder. Cook
for just a few minutes. Then add the pumpkin and potato chunks, stirring with a
large spoon and cook for a few more minutes.
3. Then, add the stock or water. Add a
dash of pul biber, salt and black
pepper. Cover the pot with a lid and let simmer for about 20-30 minutes, until
the pumpkin is soft.
4. When finished cooking, add the milk.
Using a hand immersion blender, puree the soup until smooth. Taste and adjust
the seasonings as necessary.
5. To serve, ladle the hot soup into
warmed bowls. Garnish with a dollop of the cumin yogurt and a sprinkling of the
fried garlic chips. (Watch your husband eat said soup in amazement!)
