After Christmas, we all fancy a comforting, but light kitchen, to eat well without adding too many calories, because we are fed up. And for that, nothing like this simple pumpkin soupa different way of eating this vegetable, very different from the usual pumpkin creams.
This recipe for pumpkin bowl or pumpkin soup appears in the highly recommended book Cocina Madre, the volume in which Joan Roca shares some of his family’s recipes.
It is a healthy soup, but forceful, as it is enriched with a little rice and noodles, so it is also perfect as a single dish. And you will see that its preparation has no mystery.
To make this soup, we start with a good homemade chicken broth. In the book, Roca shares a recipe for broth made with veal and ham bones, chicken carcasses, onion, leek, carrot and turnip, but you can use any recipe.
With the liter of broth ready, we are going to peel the pumpkin. Cut it into medium cubes and sauté it for a couple of minutes with olive oil.
When the pumpkin is ready, we bring it to a boil with the broth and cook it all together for five minutes. After this time, Add the rice and noodles and cook them until everything is ready, about 15 minutes.
Season with salt and serve hot.
Mother kitchen: Simple and traditional recipes to cook at home (Great chefs)
With what to accompany the pumpkin soup
This soup is perfect single dish, although it can always be a first in a more substantial meal, preceding a light grilled fish, for example. It is also a good recipe for tupperware. Of course, it will not withstand freezing well.
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