A Sopa de Abóbora é um clássico de outono, um verdadeiro abraço em forma de prato. Cremosa, reconfortante e cheia de sabor, esta versão ganha uma textura aveludada e um toque especial com a adição de arroz, que a torna ainda mais substancial. É a receita perfeita para aquecer os dias mais frios e trazer um sorriso à mesa.

Ingredientes

  • cebolha
  • alho
  • tomate
  • caldo de galinha
  • 2 kg abóbora, em pedaços
  • 1 copo arroz cru
  • Cheiro verde
  • Creme de Leite
  • Sal a gosto

Preparação

  1. Refogar a cebola, alho, com um pouco de óleo,
  2. Acrescentar o tomate, caldo de carne, as abóboras e o arroz,
  3. Cobrir com água e cozinhar (aproximadamente 20 minutos).
  4. Tirar do fogo, bater no liquidificador.
  5. Depois voltar a panela, aquecer mais um pouco, desligar acrescentar
  6. O creme de leite mexer, e por último o cheiro verde.

Ready for a bowl of pure comfort? Here’s the English version of this classic recipe.

Creamy Pumpkin Soup

Pumpkin soup is a universal symbol of autumn comfort, and this Brazilian-style recipe offers a wonderful and hearty twist on the classic. What sets this version apart is the clever addition of uncooked rice, which is cooked along with the pumpkin and vegetables. When blended, the starches from the rice create an incredibly silky, velvety texture and make the soup more substantial, turning it from a simple starter into a satisfying meal in its own right.

This recipe is beautifully simple and rustic, relying on the natural sweetness of the pumpkin and the aromatic base of onion, garlic, and tomato. While the ingredients list “caldo de galinha” (chicken stock), you could easily use vegetable stock to make this a vegetarian dish. The final Brazilian touches of “creme de leite” (cream) and “cheiro verde” (literally ‘green scent’, a mix of fresh parsley and chives) add richness and a burst of freshness that perfectly finishes the soup.

For the best flavour, choose a sweet, flavourful pumpkin variety like Kabocha or Butternut Squash. The soup is perfect as it is, but you could also serve it with a swirl of extra cream, a sprinkle of toasted pumpkin seeds, or some crunchy croutons for added texture.

Ingredients

  • 1 large onion
  • 2-3 cloves of garlic
  • 1 large ripe tomato
  • 1 chicken stock cube or pot
  • 2 kg pumpkin or squash, peeled and cut into chunks
  • 1 cup (approx. 200g) uncooked white rice
  • A handful of “cheiro verde” (fresh parsley and chives), chopped
  • 150ml single cream
  • Salt, to taste
  • A little oil, for cooking

Method

  1. In a large pot, gently sauté the chopped onion and garlic in a little oil until softened.
  2. Add the chopped tomato, the stock cube, the pumpkin chunks, and the raw rice.
  3. Pour in enough water to cover all the ingredients. Bring to a boil, then reduce the heat and simmer for approximately 20 minutes, or until the pumpkin and rice are fully cooked and tender.
  4. Carefully remove the pot from the heat. Using a hand blender, or by transferring in batches to a countertop blender, blend the soup until it is completely smooth.
  5. Return the blended soup to the pot. Heat it gently for a few more minutes. Turn off the heat.
  6. Stir in the cream until well combined. Finally, add the chopped fresh parsley and chives just before serving. Check for seasoning and add salt to taste.