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Yemenite Soup with Pumpkin
Source: Enlitened Kosher Cooking by Nechama Cohen

Hearty soup made with chicken, fresh vegetables, fresh herbs and Yementi spice.

Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 179.9
Total Carbs 16.8 g
Dietary Fiber 6.2 g
Sugars 5.2 g
Total Fat 2.9 g
Saturated Fat 0.7 g
Unsaturated Fat 0.8 g
Potassium 863.7 mg
Protein 23.1 g
Sodium 139.0 mg
Dietary Exchanges
, 2 1/2 Vegetables , 2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  whole roasting chicken, without skin
1 each  yellow onion
1 each  medium carrots
1 each  medium russet potato
2 lb  kohlrabi
3 each  medium zucchini
4 each  medium celery stalks
1 1/2 cup  fresh cubed pumpkin
2 each  bay leaf
1 cup  fresh cilantro
0 1/2 cup  tomato juice
1 tsp  Hawaij spice
1 pinch  salt
  1. Boil chicken in a 6-quart soup pot. Clean the fat from the soup. If you have poured off the water, refill pot halfway and bring poultry to a boil again.
  2. Add vegetables, cut into very large chunks, bay leaves, cilantro and the tomato juice if desired (this will make soup darker than the original).
  3. Season with salt and Hawaij spice. (The correct amount of Hawaij spice will make soup golden, but not too dark.)
  4. Simmer for about an hour, or until chicken is soft. Add salt to taste.
  5. Remove cilantro and bay leaves before serving.

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