Roast pumpkin, sage and maftool soup from Zaitoun: Recipes and Stories from the Palestinian Kitchen (page 112) by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butternut squash for pumpkins, and chicken stock for vegetable stock.

  • amandesi on February 22, 2019

    I used butternut squash, and really enjoyed this soup. It had a distinctly different flavor than my typical butternut squash soups. It's thick, and I might try straining it through a sieve or foodmill to see if a velvety texture would also work, but as is it is still delightful. The topping was easy to make and I loved the texture that the maftool gave the soup. I'll make this again!

  • Astrid5555 on October 03, 2018

    This was a lovely soup. I like the method of roasting the pumpkin before cooking in chicken stock. This made a boring, watery pumkin into something special. Did not have sage, used cilantro instead. Thus, I also did not make the crunchy sage topping for the maftoul couscous but finished with a generous grinding of Kampot peppercorns.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.