This recipe comes from Jill of P&J Catering, she was the mastermind behind our Tasty Tuesday this week. The soup was a big hit so we’re sharing it with everyone and Rhonda totally messed up the handout… One of the things that makes this soup stand out are the Vietnamese flavors and the topping of crushed pork rinds. We did a little special swirl of peppered bacon olive oil.
To make this soup easy peasy, we used our favorite immersion blender to get a smooth consistency and cut back on the number of dirty dishes. If you don’t have one of these in your life, you need one.
Pumpkin Squash Soup with a Crunchy Pork and Herb Topping
2018-11-01 17:07:40
Serves 8
Ingredients
- 4 cups pumpkin squash, peeled and seeded, cut into 1 inch pieces
- kosher salt, to taste
- pepper, to taste
- 4 cups chicken broth
- 1/2 cup pork rinds
- 1/4 cup cilantro leaves and tender stems, loosely packed, plus more for serving
- 2 Tablespoons lime juice
- 2 teaspoons fish sauce
- 1 jalapeno
- 2 Tablespoons olive oil
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
Instructions
- Heat oil in a large heavy- bottom pot over medium heat. Add onion and garlic and cook, stirring occasionally, until golden brown, 8-10 minutes. Season with salt and pepper. Add fennel and coriander seeds and toast until fragrant, 1 minute. Add squash and chicken broth, bring to a boil, then lower heat to medium-low and simmer until vegetables are very tender, 18-20 minutes. Meanwhile process pork rinds and cilantro leaves in a food processor until fine, set aside. Add lime juice and fish sauce to the soup, season with salt and pepper. Using a hand blender, blend soup until smooth and creamy. Serve, topped with sliced jalapeno and pork rind mixture, plus more cilantro.
Notes
- Contact Pizazz if you are interested in getting a pumpkin grown by Jill.
Pizazz https://pizazzmt.com/
Olivelle Peppered Bacon Olive Oil