Pumpkin and Tamarillo Soup Recipe

Origin: African Fusion Period: Traditional

The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal.

Ingredients:

400g finely-chopped onions
80g butter or olive oil
1/2 tsp nutmeg
1/4 tsp cayenne pepper
1/2 tsp fresh thyme, minced
450g pumpkin or butternut squash
400g ripe red tamarillos, blanched, peeled and halved lengthways then de-seeded and roughly chopped
2 Scotch Bonnet chillies, finely chopped
50g parsley, finely chopped
1 tbsp honey
1.5l chicken stock
250ml double cream
1 can rinsed, drained, cannelloni beans (optional)
salt and black pepper to taste

Pumpkin and Tamarillo Soup Preparation:

Method:

Fry the onions and chillies gently for 10 minutes then add the nutmeg, pumpkin, tamarillos, honey and chicken stock. Stir to mix and simmer for 10 minutes. With a hand blender purée the mixture then add the cream and beans. Bring to a boil and simmer for 5 minutes before adding the parsley. Adjust the seasonings and serve.

For a North African/Spanish variation omit the chillies, replace the nutmeg and thyme with 1/2 tsp each of ground cumin, coriander and smoked paprika.

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