This is an incredible Italian dish called Crema Di Zucca Con Baccala. It is a great way to utilize extra pumpkin left over after creating your holiday Jack-O-Lanterns. It also utilizes one of my favorite ingredients which is Baccala (salt cod.)
Baccala can be challenging to find but if you live near a
Whole Foods or have an Italian Grocery store in your area
you can find it and it is well worth the extra effort.
For this fine Pumpkin Salt Cod holiday soup you will need 50 Minutes plus soaking time as well as (Makes 4 servings)-
1/2 Pound of skinless, boneless salt cod (baccala), rinsed well
5 Tablespoons extra virgin olive oil plus more for drizzling
1 Large shallot minced
1 1/2 Pounds of fresh pumpkin peeled, seeded, and cut into 1/4- inch pieces (4 Cups)
1 Medium Yukon Gold potato, peeled and cut into 1/4- inch pieces
Coarse Sea Salt
1/2 Cup dry white wine
1 Tablespoon finely chopped parsley
1 Small garlic clove, finely chopped
12 Large shrimp peeled and deveined
Freshly ground black pepper
Cover cod with 2 inches of cold water in a large bowl and soak chilled, changing water 3 times a day, until a small piece tastes pleasantly salty but not overwhelming, 1 to 3 days.
In a large saucepan, heat 2 tablespoons oil over medium heat; add shallot and cook stirring frequently, for 2 minutes. Add pumpkin and and potato; cook, stirring occasionally until vegetables begin to soften, about 10 minutes. Add water to just cover vegetables, (about 2 cups) and pinch salt.Bring to a gentle simmer and cook until vegetables are very tender, about 15 minutes. In batches, carefully puree soup in a blender until smooth. Return soup to pot.
Drain cod. Combine cod, wine, remaining 2 tablespoons of oil, parsley and garlic in a medium saucepan. Bring to a bare simmer over medium low heat. Reduce heat to very low and cook, covered, for 10 minutes. Strain cooking liquid through a fine-mesh sieve into a bowl; stir 1/2 cup into soup. Thin soup with water or more cooking liquid to taste, to desired consistency. Cut cod into bite-sized pieces.
Bring soup to a simmer. Add shrimp and cook until shrimp are opaque, about 3 minutes. Remove pot from heat. Gently stir in cod. Season soup to taste with salt and pepper. Serve drizzled with oil.