Sopa de Abobora (Azorean Pumpkin Soup)
June 26, 2016
"This is a hearty soup that's very common in the Azores. Other versions don't include vegetables other than the beans and pumpkin, but I like the melange of vegetables in this recipe."
- Serving Size: 1 (665.5 g)
- Calories 644.9
- Total Fat - 18.5 g
- Saturated Fat - 2.6 g
- Cholesterol - 0 mg
- Sodium - 282.6 mg
- Total Carbohydrate - 98.5 g
- Dietary Fiber - 26.5 g
- Sugars - 12.3 g
- Protein - 28.2 g
- Calcium - 236.4 mg
- Iron - 10 mg
- Vitamin C - 57.7 mg
- Thiamin - 1.8 mg
In a dutch oven, combine the beans, onion, garlic and water. Cook over medium heat until onion is cooked, about 15 minutes, or until a spoon can cut through the onion.
Add the tomato paste, then puree using a hand immersion blender.
In the "olden days", they would use a hand cranked food mill. The consistency is a thicker puree than you will get with a blender.
Add the chopped vegetables and parsley; stir into the puree. Add enough water to cover everything. Season with salt and pepper to taste, then add the cinnamon.
Simmer until pasta and potatoes are cooked. 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 until done. Taste and adjust for salt, pepper, and perhaps cinnamon.
To serve, place a piece of day-old bread at the bottom of a bowl, ladle the soup over the bread, then drizzle a bit of olive oil over it.
*Remember - there are no rules to follow… you can use pasta and still serve over bread, or just use pasta and no bread. It’s all up to you!*
Tips & Variations
No special items needed.