New Internationalist

Recipe of the week - Pumpkin/Butternut squash soup (Argentina)


Meat Free Monday Recipe!
The Small Planet Vegetarian Cookbook introduces a global spread of delicious low-impact vegetarian dishes. There’s something particularly enticing about a meal made up of several ‘small’ dishes, as with Middle Eastern mezze or Spanish tapas. Troth Wells has taken this style of cooking and enjoying food and given it an exciting global dimension.

Some of the best non-meat dishes come from Africa, Asia, Latin America and the Middle East and we have selected a range of highlights.

You can order a copy.


Serves: 4
Takes: 30 minutes

Pumpkins, potatoes, corn/maize and beans are key components of the cuisine in Argentina and other South American countries. This thick soup has a lovely golden-orange color. It is a good winter warmer and tastes delicious.


3 cups / 450 g pumpkin or butternut squash, diced
1 onion, sliced
2 cloves garlic, chopped
½-1 fresh chili, de-seeded and chopped finely
1 bayleaf
2 cups / 490 ml tomato juice
¾ cup / 200 ml stock
a little milk
1 tablespoon margarine
1 tablespoon fresh parsley, chopped
salt and pepper


1 First, melt the margarine in a large saucepan and sauté the onion until it is golden. Now put in the garlic, chili, bayleaf and pumpkin or squash. Stir well.
2 Pour in the tomato juice and stock next; bring to the boil. Allow to simmer, stirring from time to time, for 20 minutes or until the pumpkin has softened.
3 When ready, allow the soup to cool a little and remove the bayleaf. Then transfer the soup to a blender, adding a little milk if desired for a thinner mixture. Return to the pan, season and heat through before serving, with the parsley sprinkled on top.



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