Thick Potato Soup with Pumpkin

Name: Thick Potato Soup with Pumpkin
Yield: Makes 10 cups (2.5 l); 8 first-course servings
Cuisine: Ecuadorian
Ingredients: ¼ pound (120 g) queso blanco cheese, or mozzarella, coarsely grated, for serving; 1 tablespoon kosher salt, to taste; Freshly ground black pepper, to taste; 1 pound (450 g) fresh kidney beans, shelled, or 1 cup (225 g) drained and rinsed canned kidney beans, optional; 2 ears fresh corn, shucked and silk removed, each cob cut across into 6 pieces; 1 pound (450 g) firm potatoes, peeled and cut into ¼-inch (.5-cm) dice; 3½ pounds (1.5 kg) soup pumpkin or acorn or Hubbard squash, cut into 8 wedges, seeded, and peeled, each section cut across into ¼-inch (.5-cm) slices; 1½ cups (375 ml) milk; 1 small red onion, finely chopped; 2 teaspoons Annatto Butter; 2 tablespoons (30 g) unsalted butter

Preparation info

Makes 10 cups 2.5 l ) ;
8
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

A delicious vegetarian Ecuadorian soup with a lovely golden color from pumpkin and annatto, accented by the red of kidney beans and the yellow of corn.

Ingredients

For the Refrito

2 tablespoons (30 g) unsalted butter
1 small red onion, finely chopped

Asia
Americas
Europe
China
India
Ecuador
Italy
Genoa
Milan
Starter
Vegetarian
Soup
Gluten-free
Tuscany
Winter
Mediterranean

Method

For the refrito, in a small saucepan, melt the unsalted butter over medium heat. Stir in the onion and cook for 10 minutes, stirring occasionally. Stir in the annatto butter to melt and remove from the heat.

While the refrito cooks, in a medium stockpot, bring 6 cups (