Sat, 2021-04-24 14:16

MANAMA: If you’re struggling to find the perfect creamy — but not too heavy — soup to open your iftar with, this dish is a winner.

The roasted pumpkin gives this satisfying soup an extra kick of smokiness, while the lemongrass cuts through with its signature freshness, adding an unexpected twist to a comfort food staple.

It’s a quick soup that doesn’t need fussy prep or hours of stirring on the hob and the imaginatively combined ingredients ensure that it’s far from your average bland pumpkin-based pot fillers.


Olive oil, 1 tbsp

White onion (chopped), 10 gm

Garlic (chopped), 5 gm

Pumpkin (roasted), 200 gm

Lemongrass (chopped), 5 gm

Ginger (chopped), 2 gm

Coriander, 2 gm

Black pepper powder, 1/8 tsp

Sea salt, 1/8 tsp

Water, 1 cup

Garnish ingredients:

Sumac, 1/8 tsp

Coconut cream, 1 tbsp

Dill leaves, 1 piece


1.   In a preheated oven at 220 Celsius, roast the pumpkin for 18 minutes after removing the skin and separating the pulp.

2. Add olive oil into a saucepan. Add onion, garlic, ginger, lemongrass and sautee until color changes. Add roasted pumpkin and water and cook for 5 minutes on a medium flame. Finally, add coriander.

3. Blend for one minute or until it reaches your preferred consistency.

4. Garnish with coconut cream, dill and sumac and enjoy!

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