Balkabaklı Kestaneli Çorba; Pumpkin and Chestnut Soup

It is the soup season, as we are fully in the autumn / fall. It is also the pumpkin season; this Balkabaklı Kestaneli Çorba, Pumpkin and Chestnut Soup, from my new book, SEBZE, Vegetarian recipes from my Turkish Kitchen, is a delicious and easy celebration of autumnal flavours.

Pumpkin (balkabağı) is enjoyed in savoury and sweet dishes in Türkiye. While it can be combined with yoghurt or with pomegranate molasses in the south for savoury meals (for example, Adesiye, at page 143, in SEBZE cookery book), it is cooked with chestnuts in the north. The city of Zonguldak in the Black Sea region grows some of the finest chestnuts and this soup is a Zonguldak specialty. The sweetness of the pumpkin and onions works beautifully with the earthy chestnuts. Locals would also add the region’s creamy manda sütü, water buffalo’s milk, to the soup – full-fat milk works well as a substitute although you can use single (light) cream for a creamier taste. You can use butternut squash instead of pumpkin, too.

Serve this delicious soup with Corn Bread,  Mısır Ekmeği (page 50 in SEBZE). It is the gift giving season upon us; copies of SEBZE is available worldwide at this link and it can make a lovely foodie present.

I hope you enjoy this delicious soup, Afiyet Olsun,

Ozlem

Balkabaklı Kestaneli Çorba; Pumpkin and Chestnut Soup

 

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Pumpkin (balkabağı) is enjoyed in savoury and sweet dishes in Türkiye. While it can be combined with yoghurt or with pomegranate molasses in the south for savoury meals (for example, Adesiye, at page 143, in SEBZE cookery book), it is cooked with chestnuts in the north. The city of Zonguldak in the Black Sea region grows some of the finest chestnuts and this soup is a Zonguldak specialty. The sweetness of the pumpkin and onions works beautifully with the earthy chestnuts. Locals would also add the region’s creamy manda sütü, water buffalo’s milk, to the soup – full-fat milk works well as a substitute although you can use single (light) cream for a creamier taste. You can use butternut squash instead of pumpkin, too.

Author: Ozlem Warren

Recipe type: Vegetarian Soup

Cuisine: Turkish Cuisine

Serves: 4

Ingredients

• 2 tablespoons olive oil or sunflower oil
• 2 medium onions, finely chopped
• 825 g (1 lb 13 oz) deseeded and peeled pumpkin, sliced into 1 cm (½ in) chunks
• 255 g (9 oz) peeled, cooked chestnuts, quartered
• 510 ml (18 fl oz/generous 2 cups) vegetable stock
• 510 ml (18 fl oz/generous 2 cups) water
• 140 ml (5 fl oz/scant ⅔ cup) full-fat milk (or a plant-based alternative)
• sea salt and freshly ground black pepper, to taste
• handful of fresh parsley, chopped, to serve
• For the sautéed chestnuts
• 80 g (3 oz) peeled, cooked chestnuts, diced into small bites
• 2 tablespoons olive oil or sunflower oil

Instructions

1. Heat the oil in a large, heavy saucepan over a medium heat, add the onions and sauté for 10 minutes until softened. Stir in the pumpkin pieces and sauté for another 2 minutes. Add the chestnuts, pour in the vegetable stock and water, then season with salt and pepper, and combine well. Bring to the boil, then simmer for 12–15 minutes until the pumpkin is cooked.
2. Purée the soup in a blender and pour back into the pan, add the milk and bring back to the boil, then simmer for 5 minutes. Seasoning is important – check and add more salt and pepper to your taste.
3. For the sautéed chestnuts, heat the oil in a small sauté pan over a medium heat, add the chestnuts and sauté for 3 minutes. Season with salt and pepper.
4. Serve the soup warm with the sautéed chestnuts and chopped parsley sprinkled over.
5. Serving suggestion: Serve with Mısır Ekmeği (page 50 in SEBZE cookery book) to complement this delicious soup.

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