Soup, a winner .

Hello from the cold San Diego....

    OK, Before I moved in California I heard the story- and I believed it- in California never rains... Really... California is rainy , is windy, its on this planet so don't believe what you hear around.. And today it was cold. It is cold lately but today WAS cold.. At the office I am working they are secretly testing the human beings  limits for the next ice age. Our limits. Its that cold in there.. Anyway..
    After this exhausting day and because of that cold, I feel like a soup is the best way to warm up again. A soup with interesting flavors. The result? Fresh Amazing Flavor!
And here I am in my kitchen 9.30 in the evening boiling some beef( short ribs) to get a nice fresh broth.( you can use some ready broth, it's your choice)
          But there I see a Pumpkin.. a pumpkin? hm mm

isn't it a beauty?

here is how the pumkin could stay still ..

                                                                     


Lets see what I did!:

3-4 beef short ribs ( with the bone)

5 table spoons olive oil
2 potatoes

2 small Pumpkins ( see pic)
salt & pepper
1 table spoon of butter
2 table spoons of Bulgar or rice
1 onion ( caramelized onions out of it)
1/2 teaspoon of honey

2 eggs* optional
                                                                                                          
2 lemons * optional

Bring the meat to boil in a pot 6-8 cups of water and the olive oil)  for at least 30 minutes, meanwhile cut the pumpkins in have and empty them. Remove the ribs and in the broth add the potatoes ( in small pieces), and the meat from the pumpkin ( usually orange color Ha!)Let it boil for 20 minutes and use a stick blender to to "smooth" your soup and add the Bulgar, 2 minutes later remove from the fire..
 Now, I added the eggs and lemon juice because I am Greek and I Love the taste of Lemon in soups, but you can skip it if you don't like the lemon taste. Otherwise, beat the lemon in a large glass bowl such as a Pyrex, add the lemon juice and cup by cup the hot( hot-hot) soup. Stir with a whisk every time you add a cup of soup. 5-6 cups later  add the mixture in the pot and move gently to mix well . cover with the lid and boil for 1( only 1) minute. The soup is ready..and has a lovely orange color.

As you see in pictures I caramelized the onions. I used the butter, low fire, the honeyand 10-15 minutes (very Tasty  organic honey from Cathy and Aaron which they produce along with their bees(!), thank you so much.)
 And now the pumpkin... Again This is a pumpkin which Cathy and Aaron gave me. I don't remember the variety.At all. I can ask her next week.. Anyway, I used the pumpkin shell as a serving bowl for the soup. And was a good idea!( I steamed the shell for 5 minutes)
When you have a round pumpkin which you want to use it as I did, cut a thin slice on the other side and the shell will stand beautifully in your plate.
I serve the soup with fresh onions, sharp cheese, caramelized onions..Oh and some crispy pitta bread.. Was worth the time I spend...

Cathy's and Aaron's honey...

(the variety of the pumpkin -squash is japanese kuri)
Enjoy, its a winner soup!


Emmanuel~