It is Fall again, although in San Diego it feels like late Summer as the weather is still quite warm, warm enough to go to the beach, and the palm tree leafs don’t really change color. I kinda miss this about New York; Fall is one of my favorite seasons. Nevertheless, the “fruits” of the seasons are available in San Diego too, including one of my favorite: pumpkin!
To me, pumpkin has such a rewarding and comforting taste, not to mention the versatility of this vegetable: you can roast or fried it, make pumpkin pie, pumpkin cubes (https://laurina86.wordpress.com/2013/11/10/pumpkin-cubes/), pumpkin ravioli (https://laurina86.wordpress.com/2013/04/08/ravioli-alla-zucca-pumpkin-ravioli/), pumpkin risotto, or a very classic pumpkin soup.
Here is what you need for this recipe for 2 people
– 1 small sweet pumpkin
– chicken or vegetable broth
– 2 little white onions
– non-fat yogurt, about 100g
– herbs: parsley and sage
– lemon juice
– salt, pepper, extra virgin olive oil (EVO), paprika, and turmeric powder
Open the pumpkin and remove the seeds; wash and dry them. Roasted pumpkin seeds are delicious, so I decided to bake them with a twist this time. Place them on an oven tray covered with aluminum foil and mix them with some extra virgin olive oil, salt, pepper, turmeric powder and paprika. Bake for about 30 min at 180C (375F).
In the meantime, chop the pumpkin and place into a pot with cold water and bring to boil; you can add some salt for taste. Leave the skin on as it will be easier to peel it off once is cooked. Let cook till tender. In a little bowl mix the yogurt, a pinch of salt and pepper, some drops of EVO, some drops of freshly squeezed lemon juice and the chopped sage and parsley. Also, peel and grossly chop the onions and stir fry with EVO it in a pan till golden.
As I was not totally satisfied with the soup alone, I decided to quickly make a yest free flat bread with basil. All you need is: 150g of all purpose flour, 60g of EVO, 60ml of warm water, and a pinch of salt. Mix all the ingredients in a large bowl and start incorporating them with the help of a fork. Once they are mixed, transfer the dough on a cutting board and continue to work it with your hands till you obtain a homogeneous ball of dough. Flatten it with a rolling pin (or a glass bottle) and place it on a baking pan. Place some basil leaves and big grains of salt on the surface along with some EVO. Bake at 180C (375F) for about 45 min, or until it is “golden” on the top.
At this point the pumpkin should be cooked; drain the water and peel the pieces. Warm up the broth (the amount depends on how thick or liquid you want the soup to be) and when ready place the pumpkin, the onion, the broth, salt and pepper in a blender and mix it all. To make this soup even more creamer and keep it healthy and light at the same time, I chose to use yogurt rather than cream. The pumpkin is very sweet and the yogurt is sour; it is a perfect match!
Here you go! Delicious and smooth.
I hope you like this recipe and will make it at home. Leave a feedback, make suggestions and stay tuned for the next recipe!