Cuban Style Pumpkin Soup Recipe 45

AJIACO: CUBAN SOUP MADE WITH BEEF, PORK, AND TROPICAL VEGETABLES

Steps:

• Drain and rinse the tasajo. Place into a large pot, cover with fresh water and cook until almost tender. Add the pork cubes and cook until both meats are completely tender. Drain the meat, reserving 8 cups of the cooking liquid.
• In a tall stockpot, add all the vegetables, except for the pumpkin and the yellow plantain, all the meat stocks, bay leaves and cumin. Cook for approximately 30 minutes and add the pumpkin and yellow plantain. Cook for 15 minutes. Allow it to rest for a few minutes. Add salt and white pepper to taste.

CUBAN-STYLE PUMPKIN SOUP RECIPE - (4/5)

Steps:

• In a large sauce pan over medium heat, saute the onions and green pepper in olive oil for 5 minutes, or until onion is translucent. Season with salt. Add chicken stock, pumpkin, and the remaining spices. Bring the mixture to a boil, turn off the heat, and let cool 10 minutes. Puree mixture in the blender in 2 batches. Transfer the mixture to saucepan to reheat. Garnish hot soup with prosciutto, pumpkin seeds, and if desired, a dollop of sour cream.

GARLIC & ONION PUMPKIN / CALABAZA SIDE DISH

Steps:

• Take off the seeds but leave on the shell and cut into extra large cubes. The shell will be easier to remove once it's cooked, or it can be left on as well, since it becomes as soft as the pumpkin (but I like it off).
• Steam or boil the pumpkin until cooked. As a variation, if you're steaming carrots as part of the menu, you might want to reuse that same water to boil the pumpkin for an added touch of sweetness.
• Chop the onions and the garlic and then saute them in the oil until cooked, but not caramelized. Top the pumpkin with the onions, garlic and some of the oil (though you don't have to use all of it, just enough to drizzle over each pumpkin cube.).
• You can serve warm or chilled.