Wednesday, October 30, 2013

typically, yet another pumpkin soup recipe

We might be a month or two late on this in some parts of the world, but where I am, we're only just sleeping at night without the air con blasting and instead enjoying open windows and a cooling breeze to fall asleep with. The last of the summer's corn and green beans meet the first of the autumn squashes and pumpkins here. If I am a little late in the day, save this thought for about 10 months form now, otherwise, all year round supermarkets are great places these days. This particular soup is in kind inspired by the delightful Chilean dish porotos granados, but a pumpkin soup is a pumpkin soup at the end of the day isn't it?
Pumpkin, sweetcorn and bean soup
Serves 4 with the windows open, 6 it they're shut

2 tblsp rapeseed or olive oil
1 onion, peeled and diced
2 garlic cloves, peeled and finely chopped
1 tsp sweet, smoked paprika
2 tblsp chopped oregano (or marjoram)
100g small dried beans (pinto or cannellini), soaked overnight, or a 400g tin of beans, drained and rinsed
1 litre vegetable stock
1 bay leaf
750g squash or pumpkin, peeled, deseeded and cut into 2cm chunks
200g green beans, trimmed and cut into 2cm pieces
Kernels cut from 2 corn cobs
Sea salt and ground black pepper
Heat the oil in a large pan over a medium heat. Add the onion and garlic, and sauté for 10 minutes. Add the paprika and a tablespoon of the oregano. Cook for a minute more.
The dried beans version
Drain the beans and add to the pan with the stock and bay leaf. Bring to a boil, lower the heat and simmer for 45 minutes, or until the beans are completely tender (cooking times for dried beans vary; this may take over an hour). Add the squash, stir and simmer for 10-15 minutes, until the squash is just tender, add the green beans and corn kernels, and simmer for five minutes more.
The tinned beans version
Add the drained, rinsed beans, stock and bay leaf at the same time as the squash, and simmer until the squash is just tender, around 10-15 minutes. Add the green beans and corn, and simmer for a few minutes more.
To finish both versions, season generously, stir in the remaining oregano, leave to settle for a couple of minutes and serve.

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