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Spicy Pumpkin Soup

From "MOLTO BATALI Simple Family Meals" page 3

 

Ingredients

¼ Cup Extra Virgin Olive Oil

4 Cups ½-inch cubes of peeled and seeded fresh pumpkin (or acorn or butternut squash)

2 Tablespoons Anchovy Paste

2 Medium Yellow Onions, Chopped

4 Garlic Cloves, thinly sliced

1 Tablespoon Hot red Pepper Flakes

¼ Cup Fresh Ginger

1 Cup Dark Brown Sugar

3 Cups Whole milk

Salt to taste

½ Cup raw shelled Sunflower Seeds

 

Directions

1. Heat the oil in an 8-quart soup pot over medium-high heat. Add the pumpkin cubes and cook, stirring regularly, until light golden brown on all sides, about 10 minutes. Add the anchovy paste, onions, and garlic, and cook, stirring often until softened, about 6 minutes. Add the red pepper flakes, ginger, and brown sugar, and cook for 2 minutes.
2. Add 6 cups of water and the milk, and bring to a boil. Then lower the heat and simmer for 45 minutes.
3. Transfer the soup, in small batches, to a blender or food processor, cover tightly, and blend until smooth. Return the soup to the pot. Season to taste with salt (it will take a few tablespoons), and simmer for 20 minutes.
4. Meanwhile, heat a dry sauté pan over medium heat. Add the sunflower seeds and toast until just smoking. Add the cayenne and toss for 1 minute to coat the seeds. Then transfer the mixture to a plate and let it cool.
5. Serve the soup with toasted sunflower seed sprinkled over each portion.

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