Pumpkin Cream Soup with Dried Beef

Pumpkin cream with dried beef is a genuinely Brazilian combination, born in the northeastern countryside known as the “sertão.” Dried beef, also called “charque,” emerged as a solution to preserve meat without refrigeration in the hot and dry climate of Northeast Brazil, becoming a staple food for the people of the region since the 17th century.

Pumpkin, in turn, was cultivated by indigenous Brazilian peoples long before colonization, being one of the oldest and most versatile ingredients in our culture. The combination of both ingredients happened naturally in the humble kitchens of the countryside, where making the most of available food was a way of life. Over time, this simple and nutritious dish conquered major cities and the finest restaurants in the country, becoming a true symbol of Brazilian cuisine.

Ingredients for the Pumpkin Cream:

1 medium onion, chopped
1 garlic clove, minced
1 cup kabocha squash or pumpkin, peeled and cooked
1 fat-free beef bouillon cube (optional)
500ml water
1 tablespoon light cream cheese
1 tablespoon Worcestershire sauce
Salt to taste

Ingredients for the Dried Beef:
100g desalted and shredded dried beef
1 tablespoon olive oil
½ onion, thinly sliced into half-moons
Salt to taste

Instructions:

How to prepare dried beef Before using dried beef in any recipe:

Remove all the salt from the meat.
Cut into 2-inch cubes and soak in cold water in the refrigerator for at least 3 hours, changing the water 3 times. Discard the water used to rinse and marinate the meat.
Rinse the meat well again under running water. Place in the pressure cooker with clean water, using a ratio of 2.5 liters per kilogram of meat.

Pre-cooking:

Cook over medium heat for 20 minutes. Open the pot, discard the cooking water, and add the same amount of hot water.
Continue cooking for another 10 minutes, or until the meat is tender enough to be shredded with a fork.
If the meat is not yet tender, cook for another 5 minutes.
Remove the meat cubes from the pot, transfer to a serving dish, and shred with two forks (if you prefer, place the pieces in a food processor and blend on low speed until shredded). Discard the fat.
Peel and thinly slice the onion into half-moons. Heat a non-stick skillet over medium heat, add the olive oil, and sauté the onion for 2 minutes, or until it begins to brown.
Add the shredded meat and stir with a spatula for 3 minutes, just to warm it through. Turn off the heat, taste, and season with salt if necessary. Set aside.

How to Cut and Peel Kabocha Squash (or any hard pumpkin) safely 🎃

Cutting and peeling hard squash like Kabocha requires care to avoid slipping. The secret is to use a large sharp knife and a stable surface.

Step 1: Prepare your surface

Place a large cutting board on a flat surface.
Put a damp kitchen towel under the board to keep it from sliding.
Wash the squash well under running water and dry with a cloth.

Step 2: Cut in half

Hold the squash firmly with one hand.
With the other hand, use a large sharp chef’s knife to cut it in half from top to bottom.
Golden tip for very hard squash: If the knife gets stuck, carefully press your body weight down on the top of the knife to help it through, or gently tap the board using the squash still on the knife.

Step 3: Remove the seeds

With the squash open in two halves, grab a metal tablespoon.
Scrape the central cavity with the spoon to remove all fibers and seeds.
Clean well until the inside is smooth. (Tip: save the seeds to toast in the oven later! 🌰)

Step 4: Cut into wedges or slices

Place the squash half with the flat side down on the board for stability.
Cut into thick wedges or slices, about 1 inch thick.

Step 5: Peel safely Never try to peel the whole round squash. Only peel the already cut wedges:

Lay the wedge on its side on the board.
Use the knife to cut the skin from top to bottom, following the curve of the wedge.
Always keep your fingers behind the direction of the knife.
Cut into long strips the width of the cubes you desire.

Step 6: Dice into cubes

In a medium saucepan, heat the oil or olive oil over medium heat. Add the onion and garlic, letting them brown lightly.
Add the pumpkin cubes to the pan with the spices. Mix well for about 3 to 5 minutes to absorb the flavors.
Add water (just enough to lightly cover the bottom, without soaking the pumpkin), reduce the heat, and cover the pan. Cook in a pressure cooker for about 10 to 15 minutes, or until the pumpkin is tender (you should be able to easily pierce it with a fork).
Transfer the cooked pumpkin and broth to a blender or food processor and blend until smooth and creamy. If necessary, add more broth to adjust the texture.
Return the heavy cream to the pan and heat for another 2 minutes, adjusting the salt and pepper if necessary. Add the cream cheese and Worcestershire sauce.

To serve, pour a ladleful of hot pumpkin cream into a bowl, top with shredded dried beef, and sprinkle with green onions.

Enjoy!