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Pumpkin Soup (Api Zapallo) Recipe | |
Mexican Soup | |
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Ingredients:
2 kg (4 lb.) pumpkin, peeled and cut into piecesSalt 250 g (8 oz.) fat bacon, chopped 2 onions, chopped fine Ground chiles, to taste 1 teaspoon ground cumin 300 g (10 oz.) grated cheese Chopped parsley
Directions:
Place the pumpkin into a clay casserole with salt and just enough water to prevent burning (it is traditional to cook it in a clay pot). Cook until pumpkin is very tender and drain off any excess water (about 40 minutes). Mash well with a fork. Place the bacon into a cold pan, then place over moderate heat so it will render the bacon fat, and cook the bacon until crisp. Stir in the onions and fry for a minute. Add the contents of the pan to the casserole with the pumpkin and stir well with a wooden spoon. Add the chiles, cumin and cheese and mix over low heat until very hot.Serve in bowls garnished with chopped parsley.This soup may be thinned with cream or milk if you prefer. Serve as an entree if a light meal follows, or as a meal with the addition of a salad and a good rye or whole wheat bread.
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