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Pumpkin Soup in the Style of Restaurante Lu in Morelia

Page history last edited by debrarian 6 years, 3 months ago

The amazing pumpkin soup we had at Restaurante Lu in Morelia, as recreated by Abby, 12/17.

 

Uchepos (tamale dumplings)

1 1/2 c fresh sweet corn or fresh frozen corn

1/2 c masa for tamales

3 T butter (room temperature)

1/2 tsp salt

 

Soup

2 sugar pumpkins (or 1 butternut squash)

2 Tbs olive oil

1/2 onion

2 garlic cloves

1/2 c celery leaves

1 dried poblano pepper

8 c chicken stock

salt and pepper to taste

sour cream

 

To make soup

  1. Preheat oven to 350. 
  2. Split pumpkins (butternut squash) in half and remove seeds.
  3. Place cut side down on roasting sheet and roast until soft.
  4. Allow to cool.
  5. Scoop out the meat and set it aside.

 

To make Uchepos.

  1. Grind the corn in a food processor to a rough slurry
  2. Add the masa and salt. Pulse to mix.
  3. Add butter and mix till smooth. Set aside.

 

To make soup

  1. Saute the onions in olive oil til translucent.
  2. Add minced garlic and chopped celery leaves. Saute 3 minutes.
  3. Add pumpkin meat and chicken stock. Bring to a boil.
  4. Add poblano pepper. boil 10 minutes.
  5. Remove poblano pepper, de-seed and de-vein. Slice into strips and set aside.
  6. Puree the soup with an immersion blender. Add the pepper back in.
  7. Season to taste.

 

  1. Roll the masa dough into little logs the size and shape of a mans thumb. Put in the boiling soup.
  2. Cover tightly and cook for 20 minutes.
  3. Serve with a dollop of sour cream.

 

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