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Pumpkin Soup and Kibbeh

Pumpkin Soup and Kibbeh

  • Author: Sharon Matten - Kosher Everyday with Esther Anzaroot - Gluten Free Easy
  • Prep Time: 60 minutes
  • Frying Time: 30 minutes
  • Cook Time: 30
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Frying
  • Cuisine: Gluten Free
  • Diet: Kosher

Description

Pumpkin Soup and Kibbeh is a fabulous fusion dish that combines the creamy, earthy flavors of pumpkin soup with the savory, Middle Eastern spiced goodness of kibbeh. The soup itself is a velvety blend of pureed pumpkin, gently simmered with aromatic spices like cinnamon and nutmeg.  The warmth of the spices in the Kibbeh complements the earthy sweetness of the pumpkin, resulting in a soup that is both comforting and satisfying.  Fusion is FUN!

The original, unmodified recipe for the Pumpkin Soup can be found on allrecipes.com


Ingredients

Units Scale

For the Kibbeh Dough

  • 1 tablespoon avocado oil
  • 1/2 teaspoon ground cumin
  • 1/2 tablespoon paprika
  • 1 tablespoon kosher salt
  • 1 1/2 cups white rice
  • 2 1/2 cups cold water
  • 3/4 cup gluten free matzoh meal 

For the Kibbeh Meat Filling

  • 1 tablespoon avocado oil
  • 1 cup green onion, sliced
  • 3/4 tablespoon koshert salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 pound ground beef

To finish the Kibbeh

  • 4 cups oil for frying

For the Pumpkin Soup

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons garlic oil
  • 1 cup green onion, sliced
  • 10 whole black peppercorns
  • 1 teaspoon chopped fresh thyme
  • 2 (14.5-ounce) cans pumpkin puree
  • 4 cups vegetable stock
  • 3 tablespoons pure maple syrup
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup dairy-free heavy whipping cream
  • 2 tablespoons chopped fresh parsley, for garnish


Instructions

For the Kibbeh Dough

  1. In a large pot combine the rice, water, salt, oil, cumin and paprika.  Cover and bring to a boil over high heat.  Reduce the heat and simmer for 20 minutes until all the liquid is absorbed.  
  2. Remove the rice from the heat and let rest for 10 minutes.  Uncover and fluff with a large spoon.
  3. Fold in the gluten free matzoh meal and let the mixture cool completely.
  4. Process the rice in batches to form a sticky dough.  Cover and set aside.

For the Kibbeh Meat Filling

  1. In a large skillet, heat up the oil with the spices; when the oil is hot, add the onions.
  2. Sauté the onions for 1-2 minutes on a medium flame, then add in the ground beef.
  3. Using a large spoon or fork, break up the meat allowing to brown on all sides.  You want to turn it into as small pieces as possible.When the meat is done, drain out a little bit of the excess liquid.

Forming the Kibbeh

  1. Break the dough up into 1-inch balls. 
  2. Using a pair of gloves, spray your hands with oil spray to prevent dough from sticking.  I recommend using vinyl gloves as the dough doesn’t stick nearly as much.  If the dough is excessively sticky add a little extra matzoh meal.
  3. Hold the ball of dough in the palm of your hand, and using your other hand, stick your finger in the ball of dough and rotate to create a hollow center. Once the center is hollowed, add a tsp of the ground beef mixture, and push all the way in, leaving some empty space at the top. 
  4. Once the ball is filled, pinch the top closed using both hands.   Form into football shapes.
  5. Once all the kibbehs are stuffed, you can either freeze them for later use, or you can fry them to serve fresh. 
  6. If kibbehs are frozen, fry at 325°. If they are fresh. Fry at 350° for about 4-5 minutes or until golden brown. 
  7. When the kibbehs are done, place on a wire wrack to drain excess oil. 

For the Pumpkin Soup

  1. In a large stock pot heat the oil over medium-high heat.  Add the onion and sauté until soft, around 2-3 minutes.  Add the peppercorns and thyme and cook, stiffing often until fragrant around another minute.
  2. Stir in the pumpkin puree; cook stirring occasionally, untill puree turns a few shades darker, around 5 minutes.  Stir in the vegetable stock, maple syrup, salt, nutmeg and cinnamon.  Bring to a simmer over medium-low heat.
  3. Simmer, uncovered stirring occasionally, for an additional 30 minutes.
  4. Stir in the cream and cook for another 4 minutes.

To Finish the Pumpkin Soup and Kibbeh

  1. Spoon the Pumpkin Soup into bowls.  Place three kibbeh into each bowl.  Top with chopped parsley.
  2. Enjoy!


Notes

If you can’t find gluten free matzoh meal you can substitute gluten free panko/bread crumbs.

Kibbeh can be made in advance and frozen.

If your family eats kitniyot on Passover, this recipe is Passover friendly.

You can use fresh onion and garlic in the soup.  Simply substitute 1 cup chopped yellow onion and 4 cloves minced garlic and one tablespoon extra virgin olive oil for the green onion and garlic oil.  You might need to blend the soup once it’s done.

Nutrition

  • Serving Size:
  • Calories: 323
  • Sugar: 9.7 g
  • Sodium: 2080.1 mg
  • Fat: 14.3 g
  • Saturated Fat: 4.1 g
  • Carbohydrates: 34.2 g
  • Fiber: 4 g
  • Protein: 16.3 g
  • Cholesterol: 42.4 mg

Keywords: Kibbeh, Kibbeh Recipe, Gluten Free Kibbeh, Pumpkin Soup, Jewish Fusion Cooking, Middle Eastern, Gluten Free, Dairy Free, Nut Free, Meat

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