The Versatile Pumpkin—with a Jewish Flair

December 5, 2012

Not native to Israel, this lovely orange vegetable made its way from the Americas to the Old World in the 16th century where it became a staple food in Jewish homes of the Diaspora (the Jewish population outside Israel). As European Jews made aliyah (immigration to Israel) in the ensuing centuries, they brought their love of pumpkin with them…and a few seeds as well!

Over the years, Israeli horticulturalists have developed dozens of varieties of pumpkin and squash, which are now eaten the world over. And some of the largest pumpkins on record were grown in the south of Israel…in soil “fertilized” by Kassam rockets! Even the Talmud (rabbinic commentary) speaks of the pumpkin: “One peppercorn today is better than a basketful of pumpkins tomorrow.”

Delicious mashed or baked, or as filling for small pastries called rodanchas, pumpkin is an Israeli delight. And of course, every Jewish home has its own recipe for pumpkin pie! Delicious and unique, however, is this wonderful pumpkin soup.

Pumpkin Soup

2 15 oz (425 gram) cans pumpkin
(or 2 pounds (907 grams) fresh pumpkin, steamed and mashed)
1 quart canned chicken broth (or homemade stock)
1 1/2 cups orange juice
2 tbsp. pomegranate syrup
2 tbsp. champagne vinegar
2 tbsp. onion soup powder
1 tbsp. powdered ginger
2–3 cloves minced fresh garlic
1 tbsp. cinnamon
1/3 cup brown sugar
1 tsp. allspice
1 tsp. sweet paprika
1 tbsp. curry powder
Salt and pepper to taste
1 cup heavy cream

Combine all ingredients, except the cream. Heat and then refrigerate overnight so the spices are well blended with the pumpkin. Re-heat and add cream just before serving. Serves 15–20.

Source: By Rev. Cheryl Hauer, International Development Director