Hospitality Academy

Pumpkin Broth with Fideos by Michael Solomonov

 
Pumpkin Broth with Fideos

Total: 1 hr 45 mins Ι Active: 45 mins

Nutritional Value / Person:

Calories: 260 kcal
Fat: 10g
Carbohydrates: 42g
Protein: 5g

  • Vegan

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Pumpkin Broth with Fideos by Michael Solomonov

 

Total: 1 hr 45 mins Ι Active: 45mins

Nutritional Value / Person: 

Calories: 260 kcal
Fat: 10g
Carbohydrates: 42g
Protein: 5g

Pumpkin Broth with Fideos by Michael Solomonov

Chef Michael Solomonov is a true ambassador of Israeli cooking and has proven over and over again that he does not only master the culinary arts, but also embodies the soul of his vibrant and diverse country in his extraordinary creations.  He has been awarded various times and has been called “outstanding” for his simple yet refined dishes, which personify the boisterous and informal food of his nation.  Evidently, his restaurant the Zahav, has been awarded several prices as well, and he is often seen by guests in the open kitchen, covered in flour as he does what he loves, baking breads.

This easy to make pumpkin broth might take a little while to prepare, however the wait will definitely be wait the worth. Enjoy a heartwarming and flavorful dish that enlightens every evening dinner through a richness in taste!

Michael solomonov

Michael Solomonov

Nationality: Israeli
Profession: Restaurateur & Chef
Favorite Dish: Chicken Schnitzel
Awards: James Beard Award for Best Chef: Mid-Atlantic and James Beard Award for International Cooking plus more.

Total Time

1 hr 45 minutes

Active Time

45 minutes

Yield

4 portions

Calories / Portion

260 kcal

Ingredients
  • 1 onion
    halved
  • 2 tablespoons plus 1 teaspoon olive oil
  • 1 red kuri or acorn squash
    peeled and cut into 2-inch pieces, skin and seeds reserved
  • 1 cup crushed tomatoes
  • 1 cinnamon stick
  • 1 (2-inch) piece ginger
    sliced
  • 4 garlic cloves
  • 2 teaspoons kosher salt
  • 1 cup fideos
  • 2 cups shredded kale
  • ½ cup pearl onions
How To
  • 1
    Step 1
    Preheat a cast iron pan over a high heat for around 3mins (until smoking). Add the halved onion with the cut side facing down, and let it cook for around 5mins until the onion has a black layer of char across it (burned black). Reserve.
  • 2
    Step 2 / Broth:
    Heat 1 tbsp of olive oil in a large pot over medium heat. Put in the squash skin and seeds and let it cook (while stirring occasionally) until the color darkens and some squash residue starts to stick to the bottom of the pot (around 5mins). Then add 2 quarts of water, tomatoes, ginger, garlic cloves, salt, cinnamon and the reserved blackened onion and bring the mixture to a simmer. Let it cook for around 1 hour.
  • 3
    Step 3
    After cooking for 1 hr, strain the broth. Press out as much broth from the solids as possible (that’s where the taste comes from) and return the broth to the pot.
  • 4
    Step 4
    Preheat the oven to 200°C. Mix the fideos with 1 tsp of olive oil and arrange them on a baking sheet. Toast the fideos in the oven until they darkened in color and smell slightly nutty (around 4mins). Be extra careful s the fideos go from an ideal roast to burned very quickly! When done, take them out set them aside.
  • 5
    Step 5
    Drizzle the squash with the remaining tbsp of olive oil and arrange them on a baking sheet. Put them in the oven and roast until they become dark brown but not fully cooked (around 15mins).
  • 6
    Step 6
    Add kale and pearl onions to the broth and bring it back to a simmer. Simmer for around 5 mins until the vegetables begin to soften. Put in the toasted fideos and the roasted squash and cook it. Stirr frequently until the soup thickens and the fideos become tender (around 4mins). Serve straight afterwards in bowls and enjoy!

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