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Author Notes: Succulently autumnal recipe, which is hearty, delicious and healthy all in one dish. For the blog link: http://thesaffrongirl.com/autumn-in-florida-pumpkin-pottage-with-kale-mahimahi-and-bacon/ —Debra Dorn | Azahar Cuisine
- 2 1/2-3 cups cooked pumpkin pulp
- 5-6 handfuls chopped kale
- 1 cup lima beans, frozen or fresh
- 1 piece filet of MahiMahi or other white fish
- 6-8 cups filtered water
- 1/4 cup white cooking wine
- 2 pieces stalks celery w/leaves
- 1 piece onion, chopped
- 4-6 pieces bacon
- 1 tablespoon butter
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/2 teaspoon turmeric
- sea salt and freshly ground pepper, to taste
- In a large pot, cook the bacon slices. Once done, remove the bacon from the pot and place on a paper towel. Add the butter to the bacon fat and melt over medium heat. Once the butter is melted, add the celery and onion. Cook until the onion is translucent, stirring occasionally, about 10 minutes.
- Pour the white wine over the celery and onion and reduce, about 3-4 minutes. Add 6 cups of water, the pumpkin pulp and spices, excluding the sea salt and pepper*. Stir well. Add the kale and lima beans and cook covered over medium heat for 30 minutes or until the kale and beans are tender, adding more water if necessary. Stir occasionally.
- For the fish: I prefer to slightly sauté with some butter or olive oil it in a pan before adding to the pottage, just a few minutes on each side. This makes for a flakier fish. Using your hands, tear chunks apart and add to the pottage. Cook another 1-2 minutes longer.
- (You can also cook the fish directly in the pottage. Cut it into chunks and add to the soup, cooking about 4 minutes until done.)
- *Season the pottage to taste with sea salt and freshly ground pepper and give it a stir. Pour into soup bowls and sprinkle some torn up bacon bits over each bowl. Serve immediately. (Another nice touch is to add some grated hard Manchego just before serving.)
- Scullery notes (1) If you’re using frozen fish, make sure to thoroughly thaw out before cooking to avoid excess water and ensure it cooks through properly. (2) I used frozen lima beans (I hadn’t eaten them in years and I’m thrilled with the buttery texture!). I didn’t thaw them out as it’s not necessary. If you’re lucky to procure some fresh ones, all the better! (3) Depending on the size of your butternut squash, you could have enough for two recipes. For freezing, I like to bake the squash and mash the pulp into a bowl, the same in which I later freeze it. To use frozen pulp in the pottage or a soup, simply thaw out thoroughly prior to using.