It is about to rain for the first time since May, but I’m leaving before anyone notices to heavier winds, to the Rockies.
I will take this Argentinean soup with me into the snow to warm my hands.This is the soup that will be made over and over again. It is terribly simple and unforgettable and interesting and comforting.
I hope everyone is getting through October okay. See you in the mountains.
Pumpkin Soup with Muenster and Cumin
adapted from many various versions of the traditional Argentinean soup
1/3 cup olive oil
1 large yellow onion, diced
1 serrano pepper, finely diced(with seeds for a spicier version)
2 cloves garlic, minced (or 1/2 tsp)
1 tsp ground cumin
15 oz pureed pumpkin (can works great)
about 2 cups vegetable broth
6 oz muenster cheese (I could only find slices to chop up– grated would be ideal, but it all melts together anyway)
salt and pepper, to taste
plain greek yogurt to top, optional
chopped cilantro to top, optional
Heat olive oil in a medium saucepan, and throw in onion, serrrano pepper, garlic, and cumin. Sweat it out for no more than 5 minutes, add pumpkin and broth, and simmer for about 10 minutes. Add cheese, stir vigorously until cheese has throughly melted, and serve. Top with yogurt and cilantro, if desired.