Warm Broth Of Heirloom Pumpkin And Kombu Recipe
SEASONED WITH TOMATILLO, CHILIES, AND PORK FAT
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Ingredients
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Broth Ingredients
Method
Preparation Steps
- 1
Prepare the Pumpkin
Cut the heirloom pumpkin in half, scoop out the seeds, and chop it into cubes.
- 2
Soak Kombu
In a small bowl, soak the kombu seaweed in water for about 10 minutes until it softens. Then, slice it into strips.
- 3
Cook the Broth
In a large pot, combine the chopped pumpkin, soaked kombu, water, and salt. Bring to a boil over medium heat, then reduce to a simmer.
- 4
Prepare Tomatillos and Chilies
While the broth simmers, husk and rinse the tomatillos. Chop them into quarters. Remove the stems and seeds from the green chilies and chop them finely.
- 5
Add Flavorings
After the broth has simmered for 20 minutes, add the chopped tomatillos, green chilies, pork fat, black pepper, and stir well.
- 6
Simmer
Continue to simmer the broth for an additional 15-20 minutes until the pumpkin is tender and the flavors meld.
- 7
Blend (Optional)
For a smoother broth, use an immersion blender to puree the mixture until smooth; otherwise, leave it chunky.
- 8
Serve
Ladle the warm broth into bowls and enjoy immediately.