Dolly Dy-Zulueta – Philstar.com
September 19, 2023 | 2:23 p.m.
MANILA, Philippines — When you’re feeling a little heavy and lethargic, it’s always good to cleanse your body by eating light and healthy.
And a good way to start is with deliciously flavorful yet healthy soups, like this recipe from chef Jo Gosiaco: Pumpkin and Carrot Soup with Slivered Almonds. This was one of the dishes featured at the California Produce, Endless Possibilities cooking demonstration hosted by Heritage Dried Fruits and Nuts. It’s her take on classic pumpkin cream, adding carrots for added color, flavor and health.
Pumpkin and carrot soup with flaked almonds
Ingredients:
For the vegetable broth:
1 tbsp. olive oil
2 rooms. white onions, roughly chopped
3 stalks of celery, roughly chopped
1 pc. large carrot, roughly chopped
3 cloves of garlic, peeled
1 sprig of leek, white part only, roughly chopped
2 tbsp. light cognac or white wine
8 cups of water
1 pc. Bay leaf
3 sprigs of parsley, stems only
3 sprigs of basil, stems only
1/2 tbsp. whole black peppercorns
A pinch of nutmeg, salt and pepper to taste
Procedure:
1. Heat the pan, then add the oil. Brown the onions, celery, carrot, garlic and leeks over medium heat for a few minutes. Make sure not to brown the vegetables.
2. Add brandy or wine and boil the alcohol.
3. Once the alcohol has cooked off, add water, herbs and peppercorns.
4. Simmer gently for 15 to 20 minutes, uncovered.
5. Remove from heat and filter. Let cool.
For the soup:
1 tbsp. olive oil
2 rooms. white onions, diced
2 cloves garlic
4 cups diced pumpkin
2 rooms. large carrots, diced
1/2 cup Heritage flaked almonds, blanched
salt and pepper to taste
1 tbsp. light cognac or white wine
4-5 cups of vegetable broth
pinch of grated nutmeg
Procedure:
1. Heat the pan, then add the oil. Brown the onion and garlic over medium heat. Add the pumpkin, carrots and almonds. Brown for a few minutes, cooking until the vegetables sweat. Season with a pinch of salt and pepper. Stir.
2. Add brandy and remove alcohol.
3. Once the alcohol has cooked off, add the stock and simmer gently for 25 to 30 minutes, covered.
4. Remove from heat and filter. Let cool for 15 minutes. Using a food processor or blender, puree the vegetables with the broth in batches.
5. Return the puree to the pan. Add a pinch of grated nutmeg and season to taste. If the consistency is too thick, add a ladle of vegetable stock.
