Pumpkin Soup
Instructions:
3 tbsp. olive oil or butter, 1 onion, chopped ,1 garlic clove, peeled and minced pepper, 8 oz. (1 c.) canned diced tomatoes,drained ,1 fresh hot pepper, seeded andminced (optional), 2 lb. Brazilian pumpkin or squash,cut into chunks*, 4 c. water or vegetable broth, 1/4 tsp. sugar , black pepper to taste, Parmesan cheese, grated (optional), fresh parsley, chopped (optional) , salt to taste
1. In a medium stockpot, heat oil or butter over medium heat. Add onion, garlic, tomato, and hot pepper (if using). Cook 15 minutes, or until mixture begins to thicken. 2. Add pumpkin and water or broth and bring to a boil. Reduce heat.Add sugar, salt, and pepper and cover. Simmer 20 to 25 minutes, or until pumpkin becomes very soft and begins to break apart. Use a whisk or a potato masher to break up any remaining large chunks.3. Serve hot, garnished with cheese and parsley if desired.*Brazilian pumpkin, or abóbora, is more like squash than North American pumpkin. In place of genuine abóbora, acorn or butternut squash will work fine for this recipe.To use the squash, cut it in half and remove the seeds with a spoon. Carefully use a vegetable peeler or a sharp knife to remove the skin, and cut flesh into 1-in.-square chunks. Squash have thick skin and tough flesh, and they can be difficult to peel and cut.You may want to ask an adult to help you with these steps.Served with crusty Italian bread, this hearty soup makes a delicious vegetarian meal. Or try serving quibebe with angú. Preparation time: 30 minutes
1. In a medium stockpot, heat oil or butter over medium heat. Add onion, garlic, tomato, and hot pepper (if using). Cook 15 minutes, or until mixture begins to thicken. 2. Add pumpkin and water or broth and bring to a boil. Reduce heat.Add sugar, salt, and pepper and cover. Simmer 20 to 25 minutes, or until pumpkin becomes very soft and begins to break apart. Use a whisk or a potato masher to break up any remaining large chunks.3. Serve hot, garnished with cheese and parsley if desired.*Brazilian pumpkin, or abóbora, is more like squash than North American pumpkin. In place of genuine abóbora, acorn or butternut squash will work fine for this recipe.To use the squash, cut it in half and remove the seeds with a spoon. Carefully use a vegetable peeler or a sharp knife to remove the skin, and cut flesh into 1-in.-square chunks. Squash have thick skin and tough flesh, and they can be difficult to peel and cut.You may want to ask an adult to help you with these steps.Served with crusty Italian bread, this hearty soup makes a delicious vegetarian meal. Or try serving quibebe with angú. Preparation time: 30 minutes