Sopi di Pampuna (Pumpkin Soup) is a traditional Aruban recipe for a classic soup of pumpkin and potatoes with salt beef and cream flavoured with annatto oil. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Pumpkin Soup (Sopi di Pampuna).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
225g salt beef
1l water
1 large onion, chopped
2 leeks, chopped
2 celery sticks, chopped
1/4 tsp fresh thyme, chopped
1/4 tsp Tabasco (or Caribbean Hot) sauce
900g pumpkin, peeled and cubed
2 large potatoes, peeled and diced
1 cinnamon stick
1 tbsp sugar
240ml double cream
2 tbsp butter
2 tsp Annatto oil
Method:
Cut the beef into large, thick slices then place in a bowl then cover with plenty of water and set aside to soak over night.
The following day, drain the beef then place in a large pot along with the onion, leeks, celery, thyme and Tabasco. Cover with 1l water, bring to a boil then reduce to a simmer and cook for about 60 minutes, or until the meat is tender. Strain the stock and discard the vegetables. Finely dice the beef and set aside.
Return the stock to a pan and add the pumpkin and potatoes. Bring the mixture to a boil, reduce to a simmer and cook for about 30 minutes, or until the pumpkin is tender. About 5 minutes before everything is ready add the cinnamon stick and sugar.
When done, remove from the heat and discard the cinnamon stick. Allow the soup to cool a little then transfer to a blender or food processor and process until smooth. Gradually add the cream and butter to the purée, pulsing until combined. Return the soup to a pan and heat gently until warmed through (do not allow to boil, or it will curdle).
Take off the heat and stir-in the annatto oil. Divide the beef between 6 bowls and ladle the soup on top. Serve immediately.
)
Click on the image, above to submit to Pinterest.