Ingredients with Measurements:
- 1 small pumpkin, peeled and chopped into small pieces
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 4 cups chicken or vegetable broth
- 1 cup kashk (dried whey)
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent.
2. Add the chopped pumpkin, turmeric, cinnamon, and cumin to the pot. Stir to combine and cook for 5 minutes.
3. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20-25 minutes or until the pumpkin is tender.
4. Remove the pot from the heat and let it cool for a few minutes. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and add the kashk. Stir to combine and let it simmer for another 5-10 minutes.
6. Season the soup with salt and pepper to taste.
7. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
5. Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 180
Total fat: 9g
Saturated fat: 2g
Cholesterol: 5mg
Sodium: 650mg
Total carbohydrates: 23g
Dietary fiber: 4g
Sugar: 8g
Protein: 6g
Substitutions for ingredients:
- Butternut squash can be used instead of pumpkin.
- Yogurt can be used as a substitute for kashk.
Variations:
- Add some cooked chicken or beef to make it a heartier meal.
- Top with croutons or roasted pumpkin seeds for added texture.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- Adjust the amount of spices to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil on top.
Garnishes:
- Fresh herbs such as parsley or cilantro can be used as a garnish.
Pairings:
- Serve with a side of crusty bread or naan.
Suggested side dishes:
- A simple salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Be sure to cook the pumpkin until it is tender to avoid any foodborne illnesses.
Food history:
- Kashk-e-Kadu is a traditional Persian soup that is typically served during the fall and winter months.
Flavor profiles:
- This soup has a warm and comforting flavor profile with hints of cinnamon and cumin.
Serving suggestions:
- Serve this soup as a starter or as a main dish with some protein added.
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Region: Iranian