12754 Ecuadorian Smoky Pumpkin Soup Makes 6 to 8 servings Wed Aug 06 07:56:16 -0700 2008 Tue Feb 03 05:40:32 -0800 2009 Licensed http://www.chow.com/recipes/12754 Tue, 03 Feb 2009 13:40:32 GMT Throughout Ecuador (and much of Latin America), wholesome soups are at the heart of almost every meal, and none is more beloved than those made with the large, oval, indigenous “green pumpkin” known as calabaza (or zapallo) and flavored with a smoky bacon. These flavorful winter squash with bright orange flesh are often available in Latin American or Caribbean markets, but if you can't find them, I've learned that either ordinary pumpkins that are not too ripe or Hubbard squash are perfectly acceptable for this luscious soup spiked with a superior dark rum like Myers's. Some might think the soup needs the added intensity of double-smoked bacon, but personally I'm quite satisfied with regular hickory- or applewood-smoked. And if you want a dramatic presentation, scoop out all the remaining flesh of the pumpkin for another use and serve the piping hot soup in the pumpkin shell.

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  • Cut a wide, deep circle around the stem of the pumpkin and remove the lid. Scrape the seeds and stringy membranes from the pumpkin with a large, heavy spoon and discard, then scrape out most of the flesh remaining in the pumpkin and place on a work surface. Coarsely chop enough of the flesh to measure 4 cups and reserve the remaining flesh for another use.
  • In a large saucepan or pot, fry the bacon till crisp, drain on paper towels, and crumble. Add the onions and garlic to the pan and cook over moderate heat for 3 minutes, stirring. Add the chopped pumpkin and sage, season with Tabasco and salt and pepper, and stir. Add the broth, stir, cover, and simmer over moderately low heat till the pumpkin is tender, about 30 minutes. Remove from the heat and let cool.
  • Transfer the contents of the pan to a blender or food processor (in batches), reduce to a purée, and transfer back to the pan. Add the half-and-half, crumbled bacon, and rum, stir well, and heat till very hot but not boiling.
  • Serve the hot soup in wide soup plates.
    • ]]>     http://www.chow.com James Villas 50 Main One 6- to 7-pound pumpkin

    ]]>     6 slices streaky smoked bacon

    ]]>     2 medium onions, chopped

    ]]>     2 garlic cloves, minced

    ]]>     1 teaspoon dried ground sage

    ]]>     Tabasco sauce to taste

    ]]>     Salt and freshly ground black pepper to taste

    ]]>     4 cups chicken broth

    ]]>     3 cups half-and-half

    ]]>     2 to 3 tablespoons dark rum

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