At our cooking class last night, Mike Mahr paid a special visit to teach us about one of his specialties: making soups. As we gathered ’round the kitchen, a can of Jack’s Hard Cider in hand, we learned about clear soups, creamy soups, & pureed soups. An example of each was on the menu for the evening – a Duck Soup (Clear), a Cream of Broccoli Soup (creamy), and a Longneck Pumpkin Soup (pureed). While we ate our fill of each, Mike taught us about soup bases and thickening agents, about quality stock and roux-based soups, about the power of reduction and the properties of umami, the fifth primary taste.
For those of you who are still wondering what to do with your Longneck Pumpkins, you’re in for a treat! Here’s the recipe Mike used last night:
Mike Mahr’s Longneck Pumpkin Soup:
- 1/2 Longneck Pumpkin
- 1 onion
- several cloves garlic
- 1 can coconut milk
- 1 cup or so water [or what Mike likes to call “Pipe Stock” :)]
- a splash of Knorr Professional Base – vegetable flavor
- Vindaloo seasoning from Penzeys Spices
- Mike’s mixture of thyme, salt & pepper
- Several tablespoons of chopped sweet peppers (optional garnish)
- Cinnimon (optional garnish)
- Cut Longneck Pumpkin into large pieces; boil until soft; peel
- Peel & chop onion and garlic
- In a large pot, bring a cup or 2 of water to a boil, add chunks of (already cooked & peeled) squash, along with the chopped onion and garlic
- Cook ingredients for several minutes while stirring pot.
- Add in spices and blend together with a hand mixer.
- When the ingredients are thoroughly blended, add 1 can of coconut milk.
- Blend thoroughly
- Garnish with cinnamon and a spoonful of chopped sweet peppers before serving