Recipe: Michael Solomonov’s Pumpkin Broth with Fideo

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ZahavPumpkinBroth
Michael Solomonov’s Pumpkin Broth with Fideos. (Photo by Michael Persico)

Zahav - CoverFideos are short vermicelli noodles that can be traced back to the Moorish influence in Spain, dating back to the eighth century. They eventually made their way to Israel when Spanish Jews immigrated in the 1600s and have been steeped in the Sephardic culinary tradition ever since.

James Beard Awardee Michael Solomonov shares this vegan recipe for Pumpkin Broth with Fideos that foregoes chicken or vegetable stock in lieu of creating an intense broth from leftover pumpkin peels and a mixture of Sephardic spices. He also suggests bruléeing your onions first to deepen their savoriness and give the broth its beautiful golden color.

This mixture of pumpkin, fideos and traditional Sephardic spices like cinnamon, ginger and cloves make this the perfect recipe for fall. You’ll find this and many other recipes from his Philadelphia-based restaurant in his latest book, Zahav: A World of Israeli Cooking.