The pumpkin soup with pork jowl and dumplings is a complete, filling, and tasty fall dish. It is a pumpkin soup or cream garnished with crispy pork jowl and pan-fried dumplings. The sweetness of the pumpkin combines with the strong flavor of the pork jowl and the delicate taste of the dumplings. This creates a dish that, with its mix of textures and flavors, will be truly irresistible, a variant of the classic pumpkin soup that can win over even those who prefer stronger flavors.
The preparation is very simple: we prepare a soup with onion, pumpkin, potatoes, vegetable broth, or hot water, spices, and herbs. We blend by adding some cream. Separately, we fry the pork jowl until it is crispy and the potato dumplings. We plate the pumpkin soup garnishing it with the pork jowl and dumplings.
A perfect comfort food for fall and winter lunches and dinners, easy to prepare, perfect to enjoy hot! Try it!
Also discover:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter, Halloween
Ingredients for Preparing Pumpkin Soup with Pork Jowl and Dumplings
- 2.2 lbs pumpkin
- 1 potato
- 4.2 cups vegetable broth (or water)
- 1.8 oz cooking cream
- turmeric powder
- chili pepper
- sage
- marjoram
- extra virgin olive oil
- salt
- pepper
- 14 oz potato dumplings
- 3.5 oz pork jowl
- sage
- extra virgin olive oil
Tools for Preparing Pumpkin Soup with Pork Jowl and Dumplings
- 1 Cutting Board
- 1 Knife
- 1 Casserole
- 1 Hand Blender
How to Prepare Pumpkin Soup with Pork Jowl and Dumplings
Prepare the pumpkin soup with dumplings and pork jowl starting with the preparation of the pumpkin cream.
Clean the pumpkin by removing the seeds and inner strings and peeling it. We used a Hokkaido pumpkin, so it was not necessary to peel it, but if you use another type of pumpkin, it will be preferable to remove the skin.
Cut the pumpkin into slices and then into cubes.
Peel the potato and cut it into cubes as well.
Peel the onion and slice it.
Place the onion in a large casserole with the oil and sauté for a few minutes, then add the pumpkin, potato, sage, marjoram, turmeric, and chili pepper.
Let it season for 5 minutes, stirring, then add the broth or hot water, adjust the salt and pepper, and continue cooking for about 30 minutes covered or until the pumpkin is very soft.
Blend with an immersion blender, also adding the cream until you get a smooth and homogeneous cream. To obtain a thicker cream, you can cook it further or add more broth if you prefer it more liquid.
Meanwhile, fry the pork jowl in a non-stick pan without adding other fats until it becomes crispy. Set it aside.
Boil the dumplings for 2-3 minutes or until they come to the surface and sauté them in a pan with a drizzle of oil and, if you like, a few sage leaves. Cook them until they are golden and crispy.
Serve the pumpkin soup with crispy pork jowl and dumplings, a sprinkle of fresh pepper, and raw oil.
Storage and Tips
You can store the pumpkin soup in the fridge for about 3-4 days.
For a vegetarian version, you can omit the pork jowl and replace the cream with soy cream or yogurt or coconut milk.
You can make this soup without potatoes as well.
You can add the herbs and spices you prefer besides those we indicate in the recipe, or omit turmeric, chili pepper, sage, and marjoram if they are not to your liking.
FAQ (Questions and Answers)
What variety of pumpkin is best for making the soup?
There are many varieties of pumpkin, each with characteristics perfect for certain types of recipes and preparations. For pumpkin soup, it is advisable to use Hokkaido pumpkin, from which we can use the skin without removing the seeds, or Butternut or violina squash, which has flesh that is well-suited for making creams, soups, and stews, besides being very easy to clean due to its very thin skin.
