Friday, November 7, 2014

Anna Sultana's Soppa Qara - Pumpkin Soup, Maltese Style

Pumpkin has suddenly become THE FLAVOUR.
So much that pumpkins that used to sell for a dime a pound have tripled in price.
Okay, they’re still cheaper than prime rib roasts.
But there is a bit of sticker shock.

So people who would’ve normally tossed their Halloween decorations are now thinking of getting some kind of meal out of their jack o’ lantern.
Don’t panic.  That is really easy to do.
Make soup.  

Maltese can make soup out of just about everything.
And pumpkin is an old favourite.

Looking for more soups that use pumpkin?


When it comes to seasoning, suit yourself.
Ma usually used a bit of salt and pepper.
If you believe pumpkin needs pumpkin spices, fine.
You could experiment with allspice, cinnamon or nutmeg.

                        Soppa Qara

Preheat oven to 350ยบ

3 pounds pumpkin
2 apples
2  potatoes
Place slices in a roasting pan and drizzle lightly with
Extra Virgin olives oil
Roast until slightly charred, about 20 minutes.

In a large pot place
2 tablespoons lard or butter or oil - your choice
1 onion, diced
Fry over medium heat, stirring occasionally, for 5 minutes.
3 cloves garlic, diced
Fry over medium heat, stirring occasionally, for 3 minutes.

3 Cups chicken stock (or vegetable stock)
Bring to a boil, then let simmer 30 minutes.
Run through a blender for a smooth consistency.
Add more stock if you’d like a thinner soup.
Check for seasoning.

Crusty bread and a green salad go well with the soup.


  1. Hi Margaret, pumpkin soup is one of the most popular soups in New Zealand - we don't use pumpkin in sweet dishes - it's savoury for us - we roast it mainly. Cheers from Carole's Chatter!

  2. Hi, Carole, pumpkin was usually served as a savoury dish in Ma's Maltese recipes, too.

    I noticed you don't have pumpkin as a link among your Food on Friday feature. Maybe an idea for a future Friday for your blog


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