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
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!