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
- Preheat oven to 350.
- Split pumpkins (butternut squash) in half and remove seeds.
- Place cut side down on roasting sheet and roast until soft.
- Allow to cool.
- Scoop out the meat and set it aside.
To make Uchepos.
- Grind the corn in a food processor to a rough slurry
- Add the masa and salt. Pulse to mix.
- Add butter and mix till smooth. Set aside.
To make soup
- Saute the onions in olive oil til translucent.
- Add minced garlic and chopped celery leaves. Saute 3 minutes.
- Add pumpkin meat and chicken stock. Bring to a boil.
- Add poblano pepper. boil 10 minutes.
- Remove poblano pepper, de-seed and de-vein. Slice into strips and set aside.
- Puree the soup with an immersion blender. Add the pepper back in.
- Season to taste.
- Roll the masa dough into little logs the size and shape of a mans thumb. Put in the boiling soup.
- Cover tightly and cook for 20 minutes.
- Serve with a dollop of sour cream.
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