Nadia's Pumpkin Soup Recipe - Cooking Index
Nadia's Pumpkin Soup Recipe - Cooking Index
| Homemade Beef Broth | ||
| 3 lbs | 1362g / 48oz | Meaty soup bones |
| 1 | Carrot - peeled | |
| 1 | Celery rib with leaves | |
| 1 | Ripe Roma tomato | |
| 1 | Onion - unpeeled | |
| 1 teaspoon | 5ml | Salt - (to 2) |
| Soup | ||
| 3 lbs | 1362g / 48oz | Dense pumpkin |
| = (or use a mix of kabocha or | ||
| Butternut squash and pumpkin) | ||
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| 1 1/2 cups | 93g / 3.3oz | Chopped onion |
| 3/4 cup | 82g / 2.9oz | Chopped celery with leaves |
| 1 | Homemade Beef Broth - (listed above) | |
| Sea salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| Toppings | ||
| Extra-virgin olive oil | ||
| Parmigiano-Reggiano - grated | ||
| Fresh sage - chopped | ||
| Toasted fresh bread crumbs | ||
| Coarse sea salt |
For the Homemade Beef Broth: Place broth ingredients except for salt in a deep pot. Pour water into pot to cover meat and vegetables. Over medium heat, bring broth almost to a boil, skimming off foam as it rises. Reduce heat to low and simmer broth partly covered 2 to 3 hours. Strain broth, discard solids and add salt to taste. Cool broth uncovered and refrigerate to allow fat to congeal. Discard fat before using broth. (Makes 6 cups)
Peel and seed pumpkin and cut into 2-inch chunks.
In a large, deep pot over medium heat, heat 2 tablespoons olive oil, add onions and celery and saute until vegetables are tender, about 5 minutes. Add pumpkin chunks, season with salt and saute 5 minutes more, stirring frequently.
Add 2 cups of broth and simmer until broth is almost absorbed, about 10 minutes. Add 2 more cups of broth and cook soup partly covered until pumpkin is very tender, 10 to 15 minutes.
Puree or pass the soup through a food mill. Add water if soup is too thick. Add salt and white pepper to taste. Heat soup and serve with a healthy drizzle of flavorful olive oil, a sprinkling of cheese, sage, toasted bread crumbs and a little coarse salt.
This recipe yields 6 to 8 servings.
Source:
The Los Angeles Times, 10-28-2001
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.