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Shurbo-i Kadu
Pumpkin Soup
A hearty and flavorful pumpkin soup, often made with lamb or beef, carrots, onions, and aromatic spices, showcasing the seasonal bounty of Tajikistan.
ð§ ææ
- 500 g Lamb or Beef(cut into 1-inch cubes)
- 1 kg Pumpkin(peeled, seeded, and cut into 1-inch cubes)
- 3 medium Carrots(peeled and sliced)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 3 tbsp Vegetable oil
- 2 liters Water or Broth
- 1 tsp Cumin
- 1 tsp Coriander
- 0.5 tsp Turmeric
- to taste Salt
- to taste Black pepper
- 0.5 cup Fresh cilantro or parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb or beef cubes on all sides. Remove meat and set aside.
- 2
Add chopped onions to the pot and sauté until softened and lightly browned, about 5-7 minutes.
- 3
Add minced garlic, cumin, coriander, and turmeric. Cook for 1 minute until fragrant.
- 4
Return the meat to the pot. Add sliced carrots and cubed pumpkin.
- 5
Pour in water or broth, ensuring the ingredients are covered. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the meat is tender and the pumpkin is soft.
- 6
Season with salt and black pepper to taste. If a smoother consistency is desired, you can mash some of the pumpkin against the side of the pot or use an immersion blender for a few pulses.
- 7
Ladle the soup into bowls and garnish with fresh chopped cilantro or parsley before serving.
ð¡ ããã®ã³ã
- âFor a richer flavor, use lamb broth instead of water.
- âAdjust the amount of spices to your preference.
- âIf you don't have fresh pumpkin, canned pumpkin puree can be used, but add it towards the end of cooking.
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- Add a diced potato along with the carrots for extra heartiness.
- For a spicier kick, add a pinch of red pepper flakes.