Carrot and pumpkin soup

Preparation time

fifteen minutes

enough for

four people

the components

  • Four large islands.
  • Small spoon of salt.
  • kilogram of pumpkin.
  • ¼ teaspoon of black pepper.
  • Three tablespoons of olive oil.
  • Four cloves of garlic, halved.
  • Half a teaspoon of cumin.
  • Two cups of broth.

How to prepare

  • Peel the pumpkin and carrots and cut them into large pieces.
  • Add olive oil in a medium-sized saucepan and put it on a medium heat, add the pumpkin and garlic and stir for a few minutes, then add the carrots and stir for a few minutes to gain a good flavor.
  • Add pepper and cumin and continue to stir to saute the pumpkin and carrots well.
  • Add broth or water, then cover the pot and leave it on medium heat for thirty minutes, until the pumpkin and carrots are completely cooked.
  • Put the mixture in the jug of the glass blender and turn it on to get a smooth soup.
  • Reheat the soup, then serve.

Pumpkin and shrimp soup

Preparation time

Ten minutes

enough for

four people

the components

  • Two onions cut into slices.
  • Two carrots cut into thin slices.
  • Two tablespoons of each:
  • Two teaspoons of fresh grated ginger.
  • Half a teaspoon of ground paprika.
  • A liter of chicken broth.
  • Three hundred and fifty grams of pumpkin, cubed and boiled.
  • A quarter cup of water.
  • Four tablespoons of powdered milk.
  • Half a kilogram of shrimp, peeled and deveined.
  • Fresh and chopped chives leaves.
  • Fresh coriander.
  • Ghee or butter.

How to prepare

  • Put the ghee or butter in a large saucepan and put it on a medium heat, then add the onions, carrots, coriander, ginger, garlic and sweet pepper, and stir the ingredients for twelve minutes or until the vegetables are soft.
  • Mix the powdered milk with water in a bowl until it dissolves and set it aside.
  • Put the milk mixture into the jug of the mixer, add ½ cup of chicken broth, and run the mixer until it becomes almost smooth.
  • Mix the pumpkin with the milk and the rest of the broth in the same pot.
  • Add the mixed vegetables and then the shrimp and heat the mixture.
  • Pour the soup into small bowls.
  • Scatter chives leaves on the face.

Pumpkin kibbeh with chard filling

Preparation time

sixty five minutes

enough for

ten people

the components

  • Two cups of bulgur.
  • A cup and a quarter of roasted pumpkin.
  • A quarter cup of rice flour.
  • an onion.
  • Two teaspoons of salt.
  • A teaspoon of Aleppo red pepper.
  • Half a teaspoon each of:
  • latency.
  • Black pepper.
  • dried coriander;

Filling Ingredients:

  • Fifty grams of each of:
  • Two hundred grams of red onion.
  • Three hundred grams of boiled chard, squeezed and drained.
  • Ten grams of sumac.
  • Fifteen grams of lemon juice.
  • Salt and black pepper – to taste.
  • Half a cup of walnuts.
  • olive oil.
  • Boiled chickpeas.

How to prepare

  • Put the bulgur in a deep bowl, add half a cup of water, and soak it for a few minutes.
  • Mash the roasted pumpkin well until the mixture is smooth.
  • Add the bulgur to the mashed pumpkin, add rice flour and onions, and season the mixture with salt, Aleppo pepper, cumin, black pepper and coriander.
  • Put the mixture in a meat grinder to mix well, then set it aside for ten minutes.
  • Add a few drops of water to the dough if it is dry, then knead it well.

Prepare the chard filling:

  • Cut the onions into small cubes.
  • Chop the walnuts into large pieces.
  • Put a little olive oil in a medium-sized saucepan, then add the onion and saute it for eight minutes until it becomes transparent, add a pinch of salt, add the chard, boiled chickpeas, sumac and lemon juice, then season the mixture with salt and black pepper.
  • Add the walnuts and leave the filling aside to cool.

The formation of the kibbeh:

  • Cut the kibbeh dough into small balls and make a small hollow in the center of the balls.
  • Fill the balls with two teaspoons of the filling.
  • Close the balls well and put them in the hot oil until they become crispy and golden in color.

Pumpkin cooking method