Pumpkin Soup (Sopa de Abobora)
- Category: Soup
2 19 oz cans of beans (I used red kidney beans) rinsed well or 1 cup of dry beans (*if using dry beans, soak them in water overnight)
1 large sweet onion
3 large cloves of garlic
4 cups of water
2 tablespoons of tomato paste or 3 large tomatoes with skin and seeds removed
2 carrots chopped
1 large white potato chopped
2 large sweet potatoes chopped
1 small pumpkin chopped and de-seeded (*can substitute with butternut squash if pumpkins are not available, also save the pumpkin seeds so that you can roast them for a special crunchy treat)
Salt and Pepper to taste
2 tablespoons of cinnamon
1 Bunch of parsley, finely chopped
1 cup of pasta (optional)
Day old bread sliced (optional) to be placed on each plate with soup served over it
Olive oil to be drizzled (optional) on each plate
Cook the beans, onion, garlic and water together till onion is cooked (about 10min) or until spoon can cut through the onion. Add the tomato paste or tomatoes and puree all the above in pot using a hand immersion blender. My mom would use a hand cranked food mill when making this soup. She liked the consistency of a thicker puree than you will get with a blender.
Add all the above chopped vegetables into the puree and add enough water to cover everything. Season with salt and pepper to taste, then add the cinnamon. Stir it all together and simmer until pasta/potatoes are cooked. Be sure to keep an eye on the water level. If the potatoes are taking a while to cook and the soup is losing water you can add hot water to restore the water level. Continue to simmer.
Once it’s cooked you can serve. I usually like to serve my soup over a slice of day old bread. The bread just soaks up all liquid and then I dribble olive oil over it and enjoy ever minute of the hearty soup. But there are no rules to follow…you can use pasta and still serve over bread, or just use pasta and no bread. It’s really up to you and what you’re in the mood for.