Pumpkin flesh makes a great foundation for a thick and satisfying winter soup. The cilantro-ginger salsa topping gets its inspiration from Colombian picadillo, a zesty pepper-and-onion salsa.
Pumpkin Soup with Cilantro-Ginger Salsa
Ingredients
For the cilantro-ginger salsa:
- 1 1/2 Tbs. minced fresh cilantro
- 1 1/2 Tbs. seeded and minced red bell pepper
- 1 1/2 Tbs. fresh lime juice
- 1 1/2 Tbs. minced green onion
- 1 tsp. minced pickled ginger
- 1/8 tsp. seeded and minced habanero chile
- 1/2 tsp. sugar
- Salt and freshly ground pepper
- 1 Tbs. olive oil
- 1 small Sugar Pie pumpkin (about 2 lb./1 kg)
- 4 cups (32 fl. oz./1 l) low-sodium chicken or vegetable broth
- 1 large yellow onion, quartered
- 1 garlic clove, chopped
- 1 tsp. peeled and grated fresh ginger
- Salt and freshly ground pepper
- 4 Tbs. (2 oz./60 g) plain Greek yogurt
Directions
1. To make the salsa, in a bowl, stir together the cilantro, bell pepper, lime juice, green onion, pickled ginger, habanero chile, sugar, 1 tsp. salt, 1/4 tsp. black pepper and the olive oil. Let stand at room temperature for at least 1 hour or until ready to serve.
2. Cut the pumpkin in half. Scoop out the seeds and discard. Using a sharp knife and following the contours of the squash, cut off the skin. Cut the flesh into 1⁄2-inch (12-mm) chunks. You should have about 3 1/2 cups (20 oz./625 g). In a soup pot over medium heat, combine the pumpkin, broth, onion, garlic, ginger, 1 tsp. salt and a pinch of pepper. Bring to a boil and cook, stirring occasionally, until the pumpkin is tender, about 15 minutes. Remove from the heat and let cool slightly. Working in batches, transfer the soup to a blender or food processor and process until smooth. Pour back into the pot.
3. Reheat the soup gently over medium heat. Taste and adjust the seasonings. Garnish each serving with about 1 Tbs. of the salsa and 1 Tbs. yogurt. Serve, passing the remaining salsa at the table. Serves 4 to 6.
Recipe adapted from Healthy Dish of The Day, by Kate McMillan
