Serves 6 | Prep 15 mins | Cook 40 mins
800g pumpkin (about 650g once peeled and deseeded), cut into 2cm cubes
1 large red chilli, halved lengthways and deseeded (unless you like it more fiery)
2 tbsp olive oil
knob of butter
1 onion, chopped
1 leek, chopped
3 garlic cloves, chopped
4cm piece of fresh ginger, chopped
½ tsp cumin
2 pinches of cinnamon
½ tsp sumac (optional)
50g amaranth grains
50g kasha, washed
1 litre vegetable stock
400g can chopped tomatoes
juice of ½ lemon
sea salt and freshly ground black pepper
To serve:
a generous handful of coriander, chopped
2–3 tbsp natural yogurt seasoned with a little salt and pepper
Middle Eastern pumpkin soup with kasha
1 Preheat the oven to 180C/fan 160C/gas 4.
2. Scatter the pumpkin pieces and chilli over a baking tray, pour over half the oil and season with salt and
pepper. Toss together, then bake in the oven for 30–35 minutes or until the pumpkin is tender. Remove from the oven and set aside.
3. Meanwhile, heat the remaining oil and butter in a saucepan and gently fry the onion and leek for 10 minutes or so until soft. Stir in the garlic and ginger and cook for 2–3 minutes before adding the cumin, cinnamon, sumac (if using), amaranth and kasha. Stir over the heat for a further 1 or 2 minutes.
4. Add the boiling hot stock and tomatoes and bring up to the boil, then simmer for 20–25 minutes, stirring occasionally.
5. Chop the roasted chilli and stir into the soup along with the pumpkin and a squeeze of lemon. Serve garnished with the coriander, a drizzle of yogurt and some sumac (optional).
Tip You can replace the kasha with buckwheat groats or bulgur wheat (the latter must be washed
thoroughly in cold water, drained and washed until the water runs clear).