- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 200 kcal
Quick summary
“The pumpkin cream with dried meat unites the sweet and velvety puree of pumpkin cooked in the broth with the salty and toasted strands of shredded dried meat. A rustic and traditional dish of Brazilian cuisine, served steaming.”
What you need to know
- The gentle cooking of the pumpkin in the vegetable broth softens the pulp until it falls apart easily in the blender.
- The previously desalted and cooked carne seca balances the natural sweetness of the pumpkin with smoky and salty notes.
- The 10 minutes of final reduction allow the meat seasonings to permeate the entire creamy orange base.
Ingredients
Main
- 500g ripe pumpkin, cubed
- 200g cooked and shredded dried beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 500ml vegetable broth
- 1 tablespoon olive oil
- Black pepper to taste
- Chopped parsley for garnish
Instructions
Principal
- In a large pan, heat the olive oil and sauté the onion until translucent.
- Add the minced garlic and sauté for another 1 minute until lightly golden.
- Add the cubed pumpkin and add the vegetable broth. Cook over medium heat for about 20 minutes or until the pumpkin is soft.
- With the help of a hand mixer, process the mixture until you get a smooth cream.
- Return the cream to the pot, add the shredded dried beef, and season with black pepper.
- Let it cook for another 5 to 10 minutes over low heat to refine the flavor.
- Correct the salt if necessary and mix well before serving.
- Finish with chopped parsley on top and serve hot.
Chef's tips
- Desalt the dried meat cut into cubes by soaking in water in the refrigerator for 12 hours, changing the water.
- Shred the dried meat by removing all layers of hard fat to ensure a soft and clean bite in the dish.
- Process the pumpkin until you get a very smooth consistency before returning the shredded meat so as not to shred the fibers.
Variations
- Add 2 tablespoons of creamy curd cheese directly to the steaming dish before serving.
- Add 1 pinch of fresh grated ginger to the initial onion sauté to provide aromatic freshness.
- Finish by sprinkling grated coalho cheese and take to the oven to gratin the surface for 10 minutes.
Substitutions
- Ripe pumpkin (butternut or kabocha) can be replaced by kabocha squash with well-washed skin.
- The carne seca can be replaced by shredded carne de sol or desalted and cooked beef jerky.
- Olive oil can be swapped for 1 tablespoon of clarified butter for a northeastern touch.
How to store
Store the cream in an airtight container under refrigeration for up to 3 days. To reheat, place over low heat in a pan, stirring with a wooden spoon and adding 3 tablespoons of water or broth if the cream has thickened in the fridge.
Can it be frozen?
This cream freezes very well for up to 90 days in the freezer in well-sealed plastic containers. To thaw, move to the pan over low heat with the lid half-open, stirring slowly until it reaches a gentle boil and silky texture.
What to serve with
Pairs with slices of homemade cornbread, toast with farm butter, fine cassava farofa, or white rice. As a drink, it pairs very well with craft pale ale beer or cold cashew juice.
Frequently asked questions
The cream became too sweet because of the ripe pumpkin, how do I fix it?
Add another pinch of salt, drops of lemon juice, or a little black pepper to cut the sweetness.
Why shouldn't I blend the carne seca together in the mixer?
Beating the meat would turn the fibers into paste; the appeal of the recipe is chewing the strands of meat in the smooth cream.
Does the kabocha squash need to be peeled for the cream?
Not necessarily; the skin of the well-cooked kabocha squash can be blended together, giving an olive-green tone and fiber.
How to desalinate dried meat quickly if you forget the sauce?
Cut into cubes, boil in water for 15 minutes with 1 tablespoon of salt, drain the foam, and repeat the boiling one more time.
