Turkey’s kabak corbasi recipe for simple pumpkin soup only calls for a few basic ingredients. Serve with fresh crusty bread and a dollop of Greek yogurt.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds pumpkin, peeled and cubed
- 4 cups chicken broth, divided
- 1 teaspoon sugar, or more to taste
- salt and freshly ground black pepper to taste
- 1 (5.3 ounce) container Greek yogurt
Instructions
- Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes.
- Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes.
- Ladle into bowls and serve with a dollop of Greek yogurt.
Nutrition Facts
| Calories | 128 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 1228 mg |
| Sugars | 7 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Liked it just the way it was. Three
I add commiom clove pinch and I add cayann pepper. I use fairlife milk too no chicken broth. mine is veagn