Comments: Spicy Squash Soup

Comments

Throw some sagey sausage in it and tell him it's a "fall soup". That might work.

Looks good to me as is!

Nope, if the ginger and peppers couldn't pull him in, nothing will. It was the word "pumpkin" that put him off and all the sausage in the world can't undo that...!

P.S. Mr. Why-don't-you-add-meat: for once, it's a genuinely vegetarian dish. Aren't you impressed??

Dang. Swap that butter out for olive oil and its even VEGAN!

Yep, just checked the BTB label and unless vegans have something against eating yeast (it's alive!!) we are clear on that front too. Providing, as you say, you sub the butter...

i too, have an anti-pumpkin partner and I am not crazy about it myself.
Last year we went to a friend's house who made one of the best home cooked dinners I have ever tasted.
He made a pumpkin or squash soup and Mr-No-Pumpkin lapped it up like a puppy dog. to say I was startled would be an understatement.
I think the CHef mailed me the recipe, so I'll have to see if I can find it in my mail box.

Sam, please do let me know if you find it! Pumpkin soup is one of those things I always think I should like because I love soups and I love pumpkin. This one was pretty good, but I'd be really interested in one that could convert a non-pumpkin lover!

That said, I don't know if Fred is like my dear partner, who will happily try foods he thinks he won't like for the sake of politeness outside our flat but will refuse completely when it's just me and him!

Try this one, then. But with hard yellow squash, not pumpkin. My neighbor made it and it is superb.

Zuppa de Zucca

3 pounds squash, peeled and diced
2 leeks, chopped
1 onion chopped fine
3 ounces butter
1 Tablespoon of flour
Just shy of a pound of potatoes, peeled and diced
6 1/3 cups of broth
good olive oil

Sauté ½ of the butter with the onion and leek until softened. Add the potato and leeks, sauté until it begins to become golden. Sprinkle the flour over, and stir in and let cook a minute or two. Add the broth and stir in. Let simmer for 10 minutes or until the potatoes and squash are done. Pass through a food mill or use a stick blender to puree. Add the rest of the butter and stir in.
Serve in soup plates. Drop a bit of oil on the surface, and use a skewer to draw it into a circle on the surface.

I prefer pumpkin, which is somewhat robust in flavor, roasted and served with ragu and yoghurt. Such memories.

Add two small sweet potatoes to your spicey pumpkin soup and another Tbls of chopped ginger or 1/2 teaspoon of red chili flakes.

I'm not the biggest fan of pumpkin soup, (pumpkin pie is another story) but yours looks to be very very good. Great idea to add the chillies. I think I would make it with all acorn or hubbard squash though.

-Elizabeth

P.S. I make a stellar winter squash soup (excuse me for bragging) with lime and ginger:

(http://etherwork.net/recipes/soup.html#squash)

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