Find the tastiest soup in Cork, Ireland

by George Black

91 Kcal

Protein 1g
Carbohydrates 16g
Fat 2.5g

Average cooking

40 min

Everybody thinks of Dublin when mentioning Ireland, but fewer people remember Cork, the second largest city in Ireland and the third largest city by population on the island of Ireland.

Tourists, businessmen, pilgrims, and curious guests will find lots of things to do and find in Cork. Good food is among those things.

Where to try

Paradiso

#58 of 684 cafes in Cork , Ireland

Address: 16 Lancaster Quay, Cork, County Cork, Ireland

Enjoy the vibe of authentic Irish cuisine and prepare the most interesting pumpkin soup in Cork.

Roast pumpkin soup with chickpeas, leeks & spiced croutons

This dish is universal in the way that it can be a light soup or a rich stew, depending on your mood and needs. The main trick is serving and consuming it right out of the gate before the flavours and ingredients become lukewarm. Some peppers, aubergine or kale would serve as great additions to the standard recipe, going so far as turning the soup into a full meal. A dollop of yoghurt on top to counter the heat of the croutons is also a nice touch.

Cooking directions

Ingredients

approx. 1 kg pumpkin or winter squash
4 slices day old bread
1 teaspoon ground cumin
1 teaspoon fennel seeds, ground
8 dried birdseye chillies, ground
800 ml vegetable stock
4 small shallots, finely diced
½ bulb fennel, finely diced
4 cloves garlic, thinly sliced
2 tablespoons grated fresh ginger
3 medium leeks, washed and thinly sliced
250 g cooked chickpeas
100 ml dry white wine
juice of ½ lemon

Step 1. Preheat the oven to 375f. Cut the squash in half and scoop out the seeds. Brush the squash flesh with olive oil and place the halves, cut side down in an oven dish. Pour in 200 ml of the stock and place in the oven to roast for 30 to 40 minutes.

Step 2. Chop or tear the bread into small pieces and toss them in an oven dish with the spices and a sprinkling of olive oil. Season with salt and roast in the oven for 10 to 12 minutes. Remove from the oven and leave to cool.

Step 3. In a soup pot, heat four tablespoons of olive oil over medium heat. Put in the shallots and fennel, and sauté for two minutes. Add the garlic, ginger leeks, and chickpeas. Continue to sauté for five minutes more. Add the white wine, cover with parchment, reduce the heat, and simmer for 15 minutes.

Step 4. When the pumpkin is tender, scoop out the flesh and chop it to get a coarse, lumpy mash. Add this to the soup pot with the remaining stock. Bring to a boil and simmer, uncovered, for five minutes. Stir in the lemon juice and season with salt and pepper.

Tips. Add croutons only when serving.

Cork is an important educational centre in Ireland, a hub for business and industry, a popular tourist destination, and an overall second most important city on the entire isle. Hurling and football are the most popular spectator sports in the city, only adding to its popularity. If you ever find yourself there and get to enjoy what Cork has to offer, feel free to share your thoughts and experiences with other users. If you have something to add to this article, feel free to do so as well.