Maltese red squash soup

This simple Maltese pumpkin dish uses a little semolina flour to transform from a basic soup into an ultra comforting porridge. While soppa tal-qara ahmar is typically served with parmesan flakes and homemade croutons, we think it would be satisfying if served as a complement to braised ribs, roast beef, or even a thick ragout, just the way you might serve polenta or mashed potatoes. of potatoes.

INGREDIANTS For Maltese red squash soup

• 1 large onion, finely chopped
• 2 tablespoons of olive oil
• 1.5 lbs. pumpkin, peeled, peeled and diced
• 1 small can (170 g) of tomato paste
• 4 cups of water or broth of your choice
• ⅓ cup of semolina flour
• Parmigiano Reggiano flakes to garnish / season
• Fresh parsley for garnish
• Croutons, preferably homemade
• Salt and pepper to taste

INSTRUCTIONS For Maltese red squash soup

1. Heat the olive oil in a skillet over medium heat and cook the onions until soft and translucent, being careful not to burn them.
2. Add the diced squash to the pan, stirring often until it starts to soften, about 10 minutes.
3. Meanwhile, bring the broth or water to a boil.
4. Add the tomato paste to the pumpkin and onions, cook for another 5 minutes, stirring constantly.
5. Add the tomato / pumpkin mixture to the broth or water and boil together for 10 minutes, season with salt and pepper to taste.
6. Reduce to a simmer and cook for about 45 minutes more, uncovered, until the squash is easily mashed with a fork.
7. Use a hand blender or blender to blend the soup until smooth. If you want a more silky texture, sift the soup, then return it to the pot.
8. Gradually add the semolina flour to the soup and, once well incorporated, simmer for another 10 minutes.
9. Check the seasoning one last time, adjusting if necessary, and serve the soppa tal-qara ahmar in individual bowls topped with croutons and fresh parsley, accompany with fresh flaked parmesan on the side that people can add to taste.

NOTES
Depending on where you shop, semolina flour might just be called semolina; what you are looking for is pale yellow in color and ground to the rough consistency of sand. When it comes time to serve the soppa tal-qara ahmar, you can serve it topped with Parmesan instead of on the side, keep in mind that a little more with this particular recipe so be careful not to overdo it. Don’t let the name fool you, “red squash soup”, regular squash is used to make soppa tal-qara ahmar, it just takes on a deeper color from the addition of tomato paste.