Pumpkin & Dill Pickle Soup

img

By Team Studio Kitchen

I’ve never been much of a pumpkin soup fan—until now! But dill pickles? Oh, I’m a lifelong devotee. Actually, any Pickle gets my vote.

I stumbled upon this dynamite combination purely by accident, only to discover later that Dill Pickle Soup is a thing! The traditional Polish recipe, ogórkowa zupa, typically features potatoes, root vegetables, onions, chopped dill pickles, sometimes meat, sometimes sour cream, and of course, pickle brine.

Spicy dill pickles bring this soup to life with their sweet and sour brine and a spicy chilli kick. The addition of fresh dill adds a burst of freshness that ties everything together beautifully. You can finish the soup with sour cream, yoghurt or keffir, the latter being my personal favourite.

 

Time

0

hour

45

minutes

Degree of Difficulty

Easy

Save

0

Portions

8
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.
1 kg Kent or Jap Pumpkin (cleaned and peeled weight) 2cm dice
1 large red onion, peeled and finely diced
2 sticks of celery, finely diced
1 birds eye chilli
 q.s. olive oil
0 litre chicken or vegetable stock
250g spicy dill pickles, finely diced
250g dill pickle brine
 q.s. salt
 q.s. freshly ground black pepper
 freshly chopped dill
250g sour cream, yoghurt or keffir
1

To start... assemble ingredients.

 

2

Heat... a large heavy based pot, add a splash of olive and gently cook the onion and celery until soft and tender. Chop the chilli and add to the pot, cook gently for a few minutes more.

 

3

Next... add the diced pumpkin and chicken stock. Season with salt and pepper and bring to the boil. Reduce to a simmer and cook until the pumpkin is tender and just starting to break down.

 

 

4

For the dill pickles... chop into small rough dice.

 

5

For the garnish... chop a generous amount of fresh dill and decide on your topping. Sour cream, yoghurt or keffir.

 

6

To finish... when the pumpkin is tender and just starting to break down, remove from the stove.

 

7

Add... the chopped dill pickles (reserving enough just to garnish the top of each bowl). Add all of the pickling brine. Adjust the seasoning with salt and pepper to taste.

 

8

To serve... swirl on your choice of sour cream, yoghurt or keffir, top with more diced pickles and sprinkling generously with fresh dill. Enjoy.

 

1
0 hours 0 minutes

To start... assemble ingredients.

2
0 hours 0 minutes

Heat... a large heavy based pot, add a splash of olive and gently cook the onion and celery until soft and tender. Chop the chilli and add to the pot, cook gently for a few minutes more.

3
0 hours 0 minutes

Next... add the diced pumpkin and chicken stock. Season with salt and pepper and bring to the boil. Reduce to a simmer and cook until the pumpkin is tender and just starting to break down.

 

4
0 hours 0 minutes

For the dill pickles... chop into small rough dice.

5
0 hours 0 minutes

For the garnish... chop a generous amount of fresh dill and decide on your topping. Sour cream, yoghurt or keffir.

6
0 hours 0 minutes

To finish... when the pumpkin is tender and just starting to break down, remove from the stove.

7
0 hours 0 minutes

Add... the chopped dill pickles (reserving enough just to garnish the top of each bowl). Add all of the pickling brine. Adjust the seasoning with salt and pepper to taste.

8
0 hours 0 minutes

To serve... swirl on your choice of sour cream, yoghurt or keffir, top with more diced pickles and sprinkling generously with fresh dill. Enjoy.

Recipe Tags dill, pickle, pumpkin, yoghurt