Pumpkin & Pea Soup with Salted Pigtails

I'm back. I had a great time in Florida and got the chance to meet and chat with some wonderful folks. It is so easy at times to think that you are working in a vacuum, especially when a lot of it is online. Sure, people leave comments and you chat via the social network sites and email, but there is simply no substitution for the live human interaction when you can look at facial expressions, share a laugh and engage in a conversation in a way that is not limited by number of words to type, and, you can delve deeper into an issue in just a couple of minutes. Of course there is that amazing feeling when you just "click" with someone like you've been friends all your life. Those are some of the encounters I had last weekend. Thanks! An added bonus is that all the books that were taken to the two events were sold out. Thanks to The Bishops' High School Alumni Association, (Florida) Chapter and to The South Regional Broward College Library!

As soon as I download the photographs, I'll share them with you.

On to this season's best - again. Yep, pumpkin is still very much in season in many parts of the world. For those of you up North - Calabaza Squash. Butternut squash is a good substitute for this recipe though you may not get the richness of the colour and the natural sweetness.

Rather than using regular salt, I used salted pigtails to season this soup. It adds a lovely flavour with its cured porky-ness :) Of course if you cannot put your hands on salted pigtails then try some thick-cut pieces of bacon or pancetta.

Often when people make pumpkin soup they tend to put in heavy cream to give it body and creaminess but I urge you to try putting split peas, red lentils or split yellow moong dal instead. The combination of the pumpkin, peas and cured pork will have you going back for more. If you are serving this to company, make a large amount. Having some crusty bread on hand is not a bad idea either. Click here for the recipe.

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Red Lentil Kofta(s)

Always in search of new ways to use familiar ingredients, I was delighted to discover Red Lentil Kofta, which according to my friend, Burcu, is one of the most popular appetizers of Turkish cuisine.

When shopping, I pick up at least 4 packets of red lentils because they cook up so easily and quickly and I can make a lot the things with them. For example, one of my favourites is red lentils cooked with rice, we call it split pea and rice. You can make dhal, phulourie (split pea fritter), soups etc. What I like most of all is that no overnight soaking is necessary!

The traditional Red Lentil Kofta recipe calls for red lentils and bulgur wheat but I rarely have bulgur wheat in my pantry, so instead, I used couscous and it turned out great.

INGREDIENTS

Yield: 14 - 16

1 cup red lentils (masoor dal)

2 cups water

1/2 cup couscous

1 teaspoon salt

2 teaspoons lemon juice

1/3 cup canola oil, plus more if needed

2 teaspoons tomato paste

1 cup finely minced onion

1 tablespoon finely minced garlic

Minced hot pepper to taste

1/4 cup chopped cilantro, divided equally

1 heaped teaspoon ground cumin

2 stalks green onions thinly sliced (white & green parts)

DIRECTIONS

1. Wash and drain lentils. Add to a sauce pot with water and bring to a boil until the lentils are cooked and most of the water has been absorbed. Remove from heat and add couscous, salt, and lemon juice and stir to mix. Cover and set aside.
2. Add oil to a pan and place on medium low heat. Add tomato paste and let saute for 1 minute then add onions, garlic, hot pepper, half of the cilantro and cumin. Let saute on low heat until everything is softened. You do not want the mixture to develop a colour other than what is there naturally.
3. Remove sauteed aromatics from heat and stir in green onions and remaining cilantro.
4. Add sauteed mixture to the lentils and couscous and mix well to incorporate.
5. Take about 3 - 4 tablespoons of the mixture at a time, and form into koftas - form into a ball and then gently roll lengthways.
6. Serve as is or wrapped in lettuce leaves.

The soup series on About.com continues... this week, check out on twist to a traditional Chicken Noodle Soup. Be warned, this is not your mama's chicken noodle soup :)

Have a productive week everyone!

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