The best way to make homemade Yazdi pumpkin soup: easy, fast and delicious for 6 people

Yazdi pumpkin soup is one of the traditional and popular dishes of Yazd province, especially Taft city. This soup is prepared with a combination of pumpkin, beans and rice, and due to the unique properties of pumpkin, it is considered a nutritious food suitable for the cold seasons of the year. In this article, we will explain to you in detail how to prepare Yazdi pumpkin soup.

Complete list of ingredients for Yazdi Pumpkin Soup + alternatives

To prepare Yazdi pumpkin soup for 6 people, you will need the following ingredients:

• Pumpkin: 250 grams, peeled and chopped
• Red beans: 500 grams
• Mash: 50 grams
• Brown rice: 50 grams
• Onion: 1 large
• Salt, black pepper and turmeric: As needed
• Cinnamon: For decoration
• Oil or butter: For frying

Alternatives:

• Red beansYou can use pinto beans or white beans.
• Brown rice: If unavailable, use regular rice or wheat bulgur.
• Oil or butterOlive oil or sesame oil are also good options.

Yazdi Pumpkin Soup Recipe Step by Step

Step 1: Preparing the Beans

Soak beans (red beans and mung beans) in water the night before to reduce their swelling and reduce cooking time. Change the water several times until the beans are completely clean.

Step 2: Cooking the Beans

Cook the red beans in a separate pot with some water until soft. Cook the mung beans separately as well, as the cooking time for mung beans is shorter than for beans.

Step 3: Cook the rice and pumpkin

Wash the rice and place it in a pot with 2 cups of water and a little salt over low heat until it cooks and softens. After the rice is cooked, add the chopped pumpkin and let the pumpkin cook and soften as well.

Step 4: Mix the ingredients

After cooking the pumpkin and rice, add the cooked red beans and mung beans to the pot. Add salt, black pepper, and turmeric to taste and mix well.

Step 5: Prepare the hot onion

Finely chop the onion and fry in a pan with a little oil or butter until golden and caramelized. Add half of the hot onion to the soup and reserve the other half for garnish.

Step 6: Settling the dish

Reduce the heat to low and cover the pot to allow the soup to simmer for 30 minutes. Stir occasionally during this time to prevent sticking.

Step 7: Serving and Decorating

Once ready, ladle the soup into serving bowls and garnish with hot onions and a sprinkle of cinnamon.

The hidden secrets and tricks of Yazdi pumpkin soup

• Roasting pumpkinTo maintain the shape of the pumpkin in the soup, you can lightly fry the pumpkin in oil before adding it to the rice.
• Use of cinnamonAdding cinnamon in the final stages of cooking gives the soup a pleasant aroma and flavor.
• Cooking beans separately: Because beans have different cooking times, cook them separately to prevent them from getting mushy or undercooked.
• Using half-grain rice: Half-grain rice gives the soup a soft and smooth texture. Kitchen hygiene Don't forget.

Common mistakes in cooking Yazdi pumpkin soup and their solutions

• Adding raw beans to soup: This will cause the beans to be undercooked or mushy. Be sure to cook the beans separately.
• Using unripe pumpkin: Unripe pumpkins do not have the right flavor and texture. Use ripe, sweet pumpkins.
• Not frying the onion properly: The hot onion should be golden and caramelized to give the soup a good flavor.
• Adding spices at the beginning of cookingIt is best to add spices in the middle or final stages to preserve their aroma and flavor.

The best combinations for serving Yazdi pumpkin soup

Yazdi pumpkin soup can be served with various ingredients to make it more delicious. Here are some great suggestions for serving this soup:

• Fresh bread: Serve Yazdi pumpkin soup with Sangak bread یا Barbary bread It makes the soup taste more pleasant.
• Eating vegetablesCombining the soup with vegetables such as leek, basil, and watercress makes its flavor more balanced.
• Yogurt Abstract: Yogurt, along with this soup, creates a creamy and pleasant flavor.
• Walnuts and raisinsAdding some chopped walnuts and raisins to the soup gives it a sweet and hearty flavor.
• Vinegar or cucumber juiceIf you like a sweet taste, add a little vinegar or lime juice to the soup.
• Hot onion and hot mint: In addition to the delicious taste, these two combinations give the soup a beautiful appearance.

Frequently Asked Questions about Yazdi Pumpkin Soup

1. Can Yazdi pumpkin soup be made without legumes?

Yes, if you have difficulty digesting legumes, you can reduce their amount or use wheat bulgur instead of beans and mung beans.

2. How can you make Yazdi pumpkin soup thicker or thinner?

If your soup is too thick, you can add a little boiling water. To make it thicker, increase the amount of rice or pumpkin.

3. Is Yazdi pumpkin soup suitable for vegetarians?

Yes, this soup is completely vegetarian and does not contain any animal ingredients, so it is a great option for vegetarians.

4. Can Yazdi pumpkin soup be frozen?

Yes, you can pour the soup into sealed containers after it cools and store it in the freezer. To consume, heat it over low heat and add a little water to get the right texture.

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