Wednesday, October 5, 2016

Sopa de Abóbora #PumpkinWeek


Here we are at day four of #PumpkinWeek v.2016, hosted by Terri of Love and Confections, where
we celebrate our love of the season with an entire week of pumpkin goodies, leading up to National Pumpkin Day. Twenty-one food bloggers have come together to share over eighty recipes with you.

In addition to pumpkin biscotti, cupcakes, and madeleines, we are also sharing savory pumpkin dishes such as hummus, chili, and pumpkin empanadas. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!

Once I decided to keep all my offerings savory - and inernational - I looked at pumpkin traditions from all over the globe. On day one I shared Pumpkin Laska, a curry noodle soup with pumpkin from Singapore. On day two, I posted a riff on a Brazilian shrimp stuffed pumpkin using squid instead of Lula na Moraga. Yesterday, I shared an Afghani pumpkin dish called Kadu Bouranee. Today I am sharing an easy Portuguese pumpkin soup: Sopa de Abóbora.


Ingredients

  • 1 small pumpkin, cubed (approximately 3 to 4 cups)
  • 1 T olive oil
  • 1 tomato, diced (approximately 3/4 to 1 cup)
  • 1 onion, peeled and diced (approximately 1 cup)
  • 3 C chicken stock + more if needed
  • 1 t ground cinnamon
  • freshly ground salt
  • freshly ground pepper
  • freshly grated cinnamon for garnish

Procedure
Heat olive oil in a souppot and add onions. Saute until beginning to turn translucent. Stir in pumpkin and until a few caramelized spots appear. Add in the tomatoes and cook until they begin to lose shape. Pour in the chicken stock and bring to a boil. Reduce heat to a simmer and cook until the pumpkin is easily mashed with a fork, approximately 20 minutes. Whisk in the ground cinnamon.

Carefully spoon the mixture into a blender and process until smooth. You may need to do this in batches. If it's too thick, add more stock. Season to taste with salt and pepper.

Ladle into individual serving bowls. And we like to place fresh cinnamon sticks and a microplane on the table for diners to add the amount of cinnamon that they prefer over the top.


Day Four Pumpkin Week Creations
Chocolate Chip Pumpkin Mug Cake from The Bitter Side of Sweet.
Family Favorite Pumpkin Chocolate Chip Bread from Cooking With Carlee.
No-Churn Pumpkin Spice Ice Cream from Love and Confections.
Pumpkin Cinnamon Raisin Bread from The Redhead Baker.
Pumpkin Coconut Curry with Chicken from Making Miracles.
Pumpkin Donuts from Palatable Pastime.
Pumpkin Empanadas from A Day in the Life on the Farm.
Pumpkin Magic Bars from Hezzi-D's Books and Cooks.
Pumpkin Seed Brittle from Gluten Free Crumbley.
Sopa de Abóbora from Culinary Adventures with Camilla.

2 comments:

  1. So many great soups during this event. All starting with the same ingredient and yet each unique and sounding absolutely YUMMO!

    ReplyDelete
  2. What a great event! My love of pumpkin has found a home here. Your soup sounds delicious!!

    ReplyDelete

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