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| Mastiha Pumpkin Spice Soup |
It is exciting times on the Greek culinary front. The Greeks are re-discovering one of their ancient aromatics, the rarest spice on the planet: mastiha (mastic). As exciting a development as this may be, it is a situation fraught with gastronomic risks. In the drive to incorporate mastiha into a “Greek” cooking palette and create new taste sensations, there have been some interesting offerings coming out of test kitchens all over the planet.
Mastic Pumpkin Spice Soup
Ingredients
6 - 8 cups fresh pumpkin pulp
4 cups chicken/vegetable broth
2 cups water
2 tbsp. butter (optional)
2 tbsp. extra virgin olive oil
3 cups chopped onion
½ tsp. ground mastic
½ tsp. ground ginger
½ tsp paprika
¼ tsp. ground cumin
1 tbsp. mustard
Salt and pepper to taste
Preparation
- Heat butter and olive oil in a large pot; add onions and sauté until soft.
- Add broth, spices, salt, pepper, mustard and water to pot, stir and bring to boil; add shredded pumpkin pulp to pot, stir and cover to boil. When boiling, lower heat to medium low, keep pot covered and let simmer for 30-40 minutes.
- When the pumpkin pulp is sufficiently softened, use an immersion blender and puree the soup to a creamy consistency. Cover and let simmer for an additional 5 to 10 minutes, then serve with a dollop of Greek-style strained yogurt in each portion.
Makes 8 servings and good to freeze for reheating.
