Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts

Thursday, May 28, 2020

Pea and Japanese pumpkin soup

Sopa de abóbora e ervilha / Pea and Japanese pumpkin soup

Do you ever get tired of your own food?

That has not happened to me yet – not only during the pandemic, because before that I already took my own food for lunch at the office – but I must confess that there are days that I eat and think “it could have been better”, or “this does not go with that”.

Cooking with whatever we have at hand can yield good surprises, like the risotto I posted the other day, but it can go terribly wrong, too, like when I made rice and beans - the staple of Brazilian food - with pumpkin and carrots cooked together (because I didn’t have much of each) and a radish salad on the side: I felt that the salad did not agree with the other components, maybe because it was a cold day, maybe because the radishes were too peppery… I usually roast pumpkin because it tastes so much better that way, but I was baking bread and could not use the oven. The whole meal was not bad, but it lacked something… There was no “yum” factor. I filed that lunch under “I tried, but it didn’t work”. :)

But now I will talk about something good: there was also the day I made a soup using some of that same Japanese pumpkin, 1 lonely potato and frozen peas. It turned out delicious and with a beautiful, vibrant, almost fluorescent color.
Since both the pumpkin and the peas are sweet, the acidity of the lime (or lemon) juice and the saltiness of the bacon balance the sweetness perfectly.

Pea and Japanese pumpkin soup
own recipe

2 slices of bacon, chopped
½ tablespoon olive oil
½ large onion, finely diced
2 large garlic cloves, minced
2 tablespoons dry white wine
1 medium potato (150g), peeled and diced
200g peeled and diced Japanese pumpkin (about 1 2/3 cups already diced in 2cm cubes)
salt and freshly ground black pepper
3 ½ cups (840ml) boiling water
1 bay leaf
2 ½ cups (325g) frozen peas, straight from the freezer
juice of ½ lime (or lemon)

Heat a large saucepan over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp – remove from the pan with a slotted spoon and set aside. Add the olive oil to the pan and mix with the rendered fat. Add the onion and cook, stirring occasionally, until tender and starting to brown. Add the garlic and cook for 1 minute – do not let it burn or it will turn bitter.
Add wine and scrape the bottom of the pan, cooking until wine has evaporated. Add potato and pumpkin, stir to combine and season with salt and pepper. Add the water and the bay leaf, stir, and let it come to a boil. Turn down the heat and simmer for 15-17 minutes or until vegetables are tender. Add the peas and cook for 5 minutes. Remove from the heat, discard the bay leaf and blitz with a handheld mixer.
Stir in the lime juice and serve topped with the crunchy bits of bacon.

Serves 4 as a starter or 2 as an entrée


Friday, January 22, 2010

Roasted pumpkin and marjoram soup

Roasted pumpkin and marjoram soup / Sopa de abóbora assada com manjerona

I’m feeling a bit guilty – here I am, posting cherry recipes, sorbets and ice creams while my dear readers on the Northern Hemisphere are covered in snow...

I thought you deserved something warm, comforting and full of flavor – I hope the vivid color cheers you up!
xx

Roasted pumpkin and marjoram soup / Sopa de abóbora assada com manjerona

Roasted pumpkin and marjoram soup
adapted from Donna Hay magazine

800g Japanese pumpkin (kabocha)
1 tablespoon olive oil
1 tablespoon olive oil, extra
1 large onion, chopped
3 cups (720ml) chicken stock
salt and freshly ground black pepper
1 cup (240ml) heavy cream
marjoram leaves, to serve

Preheat the oven to 180°C/350°F. Divide the pumpkin in half, remove the seeds, then chop each half in 6 or so smaller pieces. Place the pumpkin in a roasting pan, drizzle with the olive oil, sprinkle with salt and roast for 30-40 minutes or until tender. Remove from the oven and set aside to cool until easy to handle. With a spoon or small knife, remove all the pumpkin flesh, discarding the skins.

Heat a medium saucepan over medium heat. Add the extra olive oil and onion and cook for 4-5 minutes or until tender. Add the pumpkin and cook for 1-2 minutes. Add the stock, cover and bring to a boil. Cook for 2-3 minutes, remove from heat and blitz with a handheld mixer until smooth (or use a food processor) - be careful because you are dealing with hot liquid. Make sure you hold the cap down on the top of the blender while puréeing.
Add the salt, pepper and cream and stir to combine.
Ladle into serving bowls and sprinkle with marjoram leaves to serve.

Serves 4

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