Balkabaklı Kestaneli Çorba (Pumpkin and Chestnut Soup)

Name: Balkabaklı Kestaneli Çorba (Pumpkin and Chestnut Soup)
Total time: 20 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 tbsp olive oil; 2 pc onion; 830 g pumpkin; 260 g cooked chestnuts; 510 ml vegetable stock; 510 ml water; 140 ml full-fat milk; 1 tsp sea salt; ½ tsp black pepper; 1 pc parsley; 80 g cooked chestnuts; 2 tbsp olive oil

A creamy Turkish autumn soup of pumpkin and chestnuts gently simmered with onions and finished with milk (or a lighter alternative).

20 min 619 kcal/serving serves 4

619kcal17gprotein89gcarbs23gfat

Ozlem WarrenView the original on ozlemsturkishtable.com More from Ozlem Warren on Mello

🫒olive oil

🧅onion

🎃pumpkin

🥜cooked chestnuts

🍲vegetable stock

💧water

🥛full-fat milk

🧂sea salt

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About Ozlem Warren

Turkish food writer and cooking teacher specialising in home-style Turkish cuisine

Ozlem Warren is a Turkish-born food writer and cooking teacher known for her website and cookbook Ozlem's Turkish Table. Originally from Antakya, she has spent years documenting and teaching the home cooking of Turkey to audiences abroad, drawing on family recipes and regional traditions.

Her cooking centres on classic Turkish home dishes such as mezze, stuffed vegetables, pilafs, and slow-cooked stews, built on olive oil, yogurt, tomatoes, and fresh herbs like parsley, mint, and dill. She favours traditional techniques and regional variations over shortcuts, and often explains the cultural background of a dish alongside the recipe itself.

23 recipes on Mello, imported from ozlemsturkishtable.com, mostly Turkish and Turkish cuisine.