Pumpkins have a rustic reputation belied by their appearance in this silky and sophisticated dish, which is very easy to rustle up. You could roast the pumpkin first, rubbed in oil and salt
- butter 75g/3oz
- pumpkin or squash 1kg/2lb, peeled, cut into 2cm/1 inch cubes
- onion 1, chopped
- sugar 1 tsp
- chicken stock 1litre/2 pints
- yoghurt 150g/½ cup, slightly diluted
- parsley small bunch, finely chopped
Melt the butter in a saucepan and turn in the pumpkin and onion, stirring them for a few minutes on medium heat.
Add the sugar, pour in enough stock to surround but not drown the pumpkin, bring to a gentle simmer and cook, covered, for 15 minutes until the pumpkin is soft.
Mash the pumpkin with a potato masher or a blender and return to the pan. Add salt, pepper, and stock and bring it up to heat to simmer for a few minutes. Stir the soup and check the seasoning and consistency.
Serve with a neat drizzle of yoghurt, and a sprinkling of parsley.
From Yashim Cooks Istanbul: Culinary Adventures in the Ottoman Kitchen by Jason Goodwin (Argonaut Books £25/$35)