📝 About This Recipe
Deeply rooted in the culinary traditions of the Brazilian countryside, this velvety pumpkin soup is a masterclass in contrasting textures and flavors. The natural sweetness of roasted 'Cabotiá' pumpkin provides a luxurious backdrop for the salty, savory punch of slow-cooked 'Carne Seca' (sun-dried beef). This soul-warming broth is a staple during the Festa Junina celebrations, offering a comforting embrace that captures the rustic heart of Brazil in every spoonful.
🥗 Ingredients
The Meat (Carne Seca)
- 500 grams Carne Seca (or Jerked Beef) (desalted, cooked, and shredded)
- 2 Bay leaf (for the pressure cooker)
- 1 tablespoon Olive oil (for sautéing the meat)
The Soup Base
- 1 kg Cabotiá (Japanese) Pumpkin (peeled and cut into cubes)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 1.5 liters Vegetable or Beef broth (hot, preferably homemade)
- 1 teaspoon Smoked Paprika
- 1 tablespoon Ginger (freshly grated)
- 2 tablespoons Unsalted Butter
Finishing and Garnish
- 200 grams Creme de Leite (Table Cream) (or heavy cream)
- 1/2 cup Fresh Scallions (thinly sliced)
- 1/4 cup Fresh Cilantro (chopped)
- to taste Salt and Black Pepper (be careful with salt due to the beef)
- 100 grams Queijo Coalho or Parmesan (grated for topping)
👨🍳 Instructions
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1
Start by desalting the Carne Seca: cut the beef into cubes and soak in cold water for at least 12 hours, changing the water every 4 hours. If in a hurry, boil the cubes in water for 15 minutes, drain, and repeat 3 times.
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2
Place the desalted beef in a pressure cooker with the bay leaves and enough water to cover by 2 inches. Cook for 30-40 minutes after the whistle starts until tender enough to shred. Drain and shred the meat, removing any excess fat.
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3
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add half of the diced onions and sauté until translucent.
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4
Add the pumpkin cubes to the pot and sauté for 5 minutes, allowing them to pick up some color and flavor from the butter and onions.
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5
Pour in the hot broth and the grated ginger. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes or until the pumpkin is very soft.
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6
While the pumpkin cooks, heat olive oil in a separate skillet over medium-high heat. Add the remaining onions and the minced garlic, sautéing until fragrant.
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7
Add the shredded Carne Seca to the skillet. Fry until the meat is slightly crispy and golden. Stir in the smoked paprika, remove from heat, and set aside.
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8
Once the pumpkin is cooked, use an immersion blender directly in the pot to blend the mixture until perfectly smooth and velvety. If you use a regular blender, work in batches and be careful with the hot liquid.
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9
Stir the fried Carne Seca into the pumpkin purée (save a small handful for garnish if desired). Keep the soup on low heat.
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10
Gently stir in the 'creme de leite' (cream). Do not let the soup boil vigorously after adding the cream to prevent curdling.
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11
Taste the soup. Add salt and freshly ground black pepper only if necessary, as the meat already provides significant saltiness.
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12
Stir in the fresh scallions and cilantro just before serving to maintain their vibrant color and aroma.
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13
Ladle the hot soup into bowls. Top with the reserved crispy meat and a sprinkle of grated cheese.
💡 Chef's Tips
Always use Cabotiá pumpkin if available; its lower water content and nutty flavor create a superior texture compared to standard pumpkins. Don't skip the ginger! It provides a subtle heat that cuts through the richness of the cream and pumpkin. If the soup is too thick, adjust the consistency with a little more hot broth or even a splash of coconut milk for a tropical twist. To get the meat extra crispy, fry it in a little bit of butter or bacon fat instead of olive oil. Ensure you desalt the beef properly, or the entire dish will be overwhelmingly salty.
🍽️ Serving Suggestions
Serve with crusty sourdough bread or Brazilian 'Pão de Queijo' for dipping. Pair with a crisp, cold Brazilian Pilsen beer or a light-bodied red wine like Pinot Noir. A side of toasted pumpkin seeds adds a lovely crunch to the velvety texture. For a spicy kick, serve with a few drops of Brazilian Malagueta pepper oil. Follow the meal with a light lime sorbet to cleanse the palate.