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
Serves 4
- 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
- salt
- pepper
- 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)
