Uzbek style pumpkin soup
This soup has an unusual yet surprisingly flavorful fragrance and was inspired by a traditional recipe from the surrounding regions of the Caspian Sea.
Ingredients
- ¾ cup bulgur or white quinoa
- 1½ cup walnuts
- ¼ cup olive oil or clarified butter
- 2 onions, chopped
- ½ leek white, sliced
- 5 cups cubed pumpkin
- 2 Tbsp dry ginger, ground
- 1 4-inch cinnamon stick
- 2 Tbsp black Uzbek cumin seeds
- 1 Tbsp Korean pepper
- Salt and pepper to taste
- 12 cups vegetable stock or water
- 1 tsp rose petals or 1 tsp rose water
- ¼ cup rice or rice flour (opt.)
- 1 Tbsp honey
- 1 Tbsp grated orange zest
- Juice of 3 bitter oranges or 1 grapefruit + 1 orange
Garnishes
- Rose petals
- Choice of herbs
- Walnuts
Method
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1
Rinse the bulgur or quinoa under running water. Place in a bowl with 1 cup water.
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2
Grind walnuts finely, without reducing to a purée.
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3
Put oil, onions and leeks in a large pot and soften without browning (5-7 minutes).
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4
Add diced pumpkin, spices, salt and pepper. Mix and continue steaming for 5 minutes.
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5
Pour in stock. Bring to a boil, add ground nuts and the bulgur or quinoa. Cook covered for 20 minutes.
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6
For a thicker soup: grind rice into a powder using a coffee/spice grinder. Put a ladle of liquid from the soup in a bowl and incorporate powdered rice. Pour into the soup and mix well.
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7
Add rose petals to soup. Continue cooking another 10 minutes.
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8
Dilute soup if necessary and incorporate honey, orange zest and bitter orange juice.
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9
Serve in bowls then garnish with rose petals, herbs and a walnut.
