I’m so happy to share this post in celebration of Indigenous Peoples Day (October 8), with a recipe from my friend and colleague, Chef Andrea Murdoch of Four Directions Cuisine. Andrea was kind enough to share her delicious recipe for Venezuelan Pumpkin Soup, which will be one of the dishes featured on her Indigenous Peoples Day Pop Up menu in Denver, Colorado where she lives. Andrea is a classically trained chef, writer, an advocate for PTSD Awareness, and an amazing woman all-around, representing us cooks in this Indigenous Foods Movement. Read more about her story and find a link to her website below.
“I was born in Caracas, Venezuela and adopted by a U.S. Army family. My Indigenous roots stem from the San Cristóbal area (Western Venezuela) so my love of the mountains and Andean foods runs deep. Squashes and gourds have always been important crops to Indigenous people so there are countless uses and recipes. This recipe is my version of Venezuelan pumpkin soup which utilizes coconut milk. I enjoy incorporating ingredients from the various regions and ecosystems of Latin America to educate, tell a story, but just as importantly showcase what amazing natural ingredients are available to us. Food brings people together and tells a story; these are one of the many reasons I love what I do.”
SERVES 8 - 10
TO ROAST THE PUMPKIN
2 each pie pumpkins (approximately 8lbs.)
2 Tbsp sunflower oil
2 Tbsp sea salt
1 Tbsp Ancho chili powder
TO ROAST THE PUMPKIN SEEDS
1 Tbsp sunflower oil
1 tsp sea salt
2 tsp paprika
TO ROAST POBLANO CHILI
1 poblano chili
1 Tbsp sunflower oil
TO FINISH THE SOUP
1 large red onion
2 Tbsp sunflower oil
pinch sea salt
2 Tbsp ground cumin
1 tsp ground cinnamon
1 Tbsp Ancho chili powder
2 Qt Organic vegetable stock
1 Qt Organic coconut milk, Pacific Foods
METHOD
Wash the outside of the pumpkin and cut in half. Scoop out the “guts” and seeds and set aside. Continue by cutting the pumpkin halves into slices approximately one inch thick.
Preheat oven to 375ºF. Spread the pumpkin out onto sheet pans and brush with two tablespoons of oil. Evenly season with two tablespoons of salt and one tablespoon of chili powder. ***My preference is ancho but you can use any chili powder you prefer*** Roast in oven for 30 minutes or until the pumpkin is tender.
While the pumpkin roasts, clean the pulp from the seeds under cool running water. Strain off the water and season with a tablespoon of oil, one teaspoon of salt and two teaspoons of paprika. Evenly spread onto a sheet pan and roast for seven to ten minutes. Set aside to cool.
Rub the poblano with a tablespoon of oil and char over a gas burner. Place in a small bowl, tightly cover in plastic and allow to sit for 15 minutes. The skin will peel off easily and you can remove the seeds. If you do not have a gas burner you can roast the chili with the pumpkin or simply dice up the raw chili and sauté it with the onions in the next step.
When the pumpkin comes out of the oven allow it to cool for 10 minutes while you dice the onion.
Start heating a stock pot over low heat with two tablespoons of oil. While the pot warms up, peel the skin off the pumpkin slices. They should still be a little warm and the skin will peel off easily. If you run into any resistance a paring knife will be helpful.
Once the oil is hot, add the diced onion and a pinch of salt. Sauté until tender, about five minutes.
Add the pumpkin, remaining tablespoon of chili powder, cumin, cinnamon and clove. Gently press the pumpkin around the pot breaking it up a bit and mixing in the seasoning at the same time.
Add your favorite brand or homemade vegetable stock and the coconut milk and simmer for 30 minutes.
Process in a blender or use a stick blender to puree the pumpkin mixture. Taste and adjust the seasoning to your liking. Garnish with the roasted pumpkin seeds and enjoy!
TO LEARN MORE ABOUT CHEF ANDREA AND FOUR DIRECTIONS CUISINE: https://fourdirectionscuisine.com/about/
TO LEARN MORE ON HOW YOU CAN SUPPORT INDIGENOUS PEOPLES ACROSS THE GLOBE, CHECK OUT THE CULTURAL SURVIVAL WEBSITE: https://www.culturalsurvival.org/issues