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Japanese Sweet Potato and Pumpkin Soup



Pumpkin or דלעת (dal'at) as is called in Hebrew) is a whole other creature in this country than the Hallowe'en variety found in the States. It is usually enormous and sitting on the floor of the vegetables shop or on a table waiting to be hacked apart by a bolo or a cleaver. It is pretty bland tasting and needs a lot of spices and other ingredients to really shine.


I use dal'at or pumpkin as an orange backdrop to many soups. It add fiber and texture and doesn't get in the way of the other makings.


I intended to make a carrot or yam soup but when I looked in the fridge I didn't find any yams and not a single potato to use for body. But I did find a chunk of dal'at and a Japanese sweet potato which to me tastes more like chestnut than anything else. Sweet and nutty and satisfying all in one little tuber.


So, this the result.


BT's Japanese Sweet Potato and Pumpkin Soup


Ingredients:

~2 pounds (1 kilo) dal'at (pumpkin)

1 large Japanese sweet potato (white flesh and tan peel)

1 carrot

3 scallions

1 small bunch fresh coriander (optional)

2 tablespoons fresh ginger

1 tablespoon fresh turmeric

1 teaspoon harissa

1 clove garlic

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1 teaspoon dried lovage (can use parsley or thyme)

2 tablespoons vegetable oil

1 teaspoon olive oil

1 1/2 teaspoon kosher salt

1 lemon - juiced

6 cups (1 l) filtered water

ground black pepper


Directions:

Remove seeds from pumpkin

Put olive oil in baking pan

Salt sweet potato and pumpkin with 1/2 teaspoon salt

Place sweet potato and pumpkin (face down) in dish

Roast at 200 C. (400 F.) for 45 minutes

Remove and let cool

Add vegetable oil to a heavy gauge cocotte and place on low flame

Add harissa, ginger, turmeric, cinnamon and cloves

Sauté 1 minute

Rough chop scallions and add to pot

Sauté onions and spices 2 minutes

Add salt and lovage

Peel carrot and grate into pot

Peel pumpkin and potato and add to pot

Add water

Add garlic clove and fresh coriander

Bring soup to boil and immediately reduce flame to low

Simmer on low for 20 minutes

Let cool 5 minutes

Purée soup with wand blender

Add lemon juice and several grinds of black pepper

Taste for salt


Serve with labne, hot sauce, yogurt...


Enjoy! !בתיאבון


















1 Comment


barbara
May 03, 2021

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