Thanksgiving + Brazil = Pumpkin Soup
Leticia Schwartz, originally of Rio. Via twitter.com
Our Brazilian-Jewish recipe writer can’t resist tweaking her family’s classics.
The beauty of Thanksgiving – that it’s such a classic holiday, and nobody has to wonder what they’re having for dinner – can also make it a bit boring. What’s a girl to do?
Not that I am trying to give a full menu makeover on Thanksgiving — we all expect certain dishes — but I can’t resist adding my Latin touch.
It’s time for something new when it comes to the soup: pumpkin. Not that pumpkin soup is new, but it’s not typical at Thanksgiving. Yet it’s an iconic autumnal vegetable, and it’s very receptive to Brazilian flavors. We can also make it more creamy, and still keep it pareve, by using coconut milk. Hmmm … how about a garnish of some spiced pumpkin seeds, as well?
But how would my American family feel about my relentless tweaking of their beloved dishes? Would I trample on tradition?
I called my sister-in-law and she was open to the experiment. Love you, sis!
When the soup emerged from the blender, fragrant with cinnamon, coconut and nutmeg, I knew it would work for Thanksgiving and beyond. The flavor combinations in this creamy and yet light soup are complex, but making it is quite easy and you can also make it ahead and freeze it, making it one less thing to deal with on the frantic “day of.”
Like the best appetizers, this soup wakes up the palate, still leaving plenty of room for the big guy. It is, by itself, a good enough reason to celebrate fall, surrounded by family, friends and pumpkin.