Camarao na moranga: Shrimp in a pumpkin

I started off my first day in Sao Paulo with a rich and satisfying lunch at my friend's home. Her mom was enthusiastic about sharing her cuisine, and we were able to communicate in a mix of Portuguese, Spanish and Italian. As she taught me how to make this dish, I also got my first Portuguese lesson: I seem to pick up food vocabulary quickly in any language. ;-)

The dish is made first by roasting the pumpkin whole for 40 minutes to an hour. The seeds and stringy pulp are then discarded, and the orange flesh is scooped into another bowl and reserved to make the sauce. It is should be soft enough to eat with a spoon at this point, almost like a puree.

Next, some chopped onion is sauteed in a large pan with olive oil, green scallion, parsley, salt and black pepper. Peeled shrimp are then added, and once they are pink, the pumpkin is added to the pan with a tablespoon of cachaça, a Brazilian liquor made from fermented sugar cane, and about a tablespoon of a spice mixture called tempero baiano (there are different recipes, but this one included turmeric, cumin, red pepper and coriander seed).

The mixture is cooked on low for a few minutes, and then some coconut milk is poured in. After a few more minutes of simmering, the dish is finished off with a generous dousing of double cream.

Serve in the pumpkin shell with Brazilian-style rice (sauteed with onion and salt).

Muito gustoso! 

Thai kabocha squash soup

I try to fit as many orange vegetables into my diet as I can, and it's a blessing how naturally well they pair with coconut, one of my favorite superfoods. Together they make an amazing tonic for both the skin and the immune system, and the flavor almost sinful.

Kabocha is that green, knobbly melon-looking sqash that you sometimes see at the market, otherwise known as a Japanese pumpkin. It has orange flesh like a butternut, but the texture is actually more similar to that of a sweet potato or a chestnut. Its flavor is mildly sweet and nutty.

Nutritionally, kabocha is similar to any other orange squash--rich in the antioxidant beta carotene, with good amounts of fiber, vitamin c, iron and other minerals. Carotenes are a precursor to vitamin A, which protects our bodies' cells from free radical damage (including the cells of our skin), and is often used in the treatment of wrinkles and acne.

Coconuts, including coconut milk and coconut oil, contain a compound called lauric acid, a saturated fat. That's right, i said saturated fat. This kind is good for you.

When lauric acid is in the body it converts into compounds that act as anti-microbial and anti-bacterial agents. Studies show that it could help you fight everything from the common cold to acne to herpes outbreaks. Daily doses may also aid in weight loss.

Photo by FotoosVanRobin

This soup is sweet, creamy, a bit spicy, and above all it tastes like Thailand. The aromas of lemongrass and kaffir lime are both exotic and refreshing, and while the dish is filling enough to be a meal, it's not the kind of thing that leaves you feeling bloated after one bowl.

If kabocha's not your thing, the recipe works beautifully with butternut  squash or sugar pumpkin. You can adjust the richness (and calorie content) by adding more or less coconut milk. I used half a can this time. You can always add more later.

Henry's and Whole Foods both carry lemongrass, but you'll probably have to seek out the kaffir lime leaves at an Asian market. I was lucky enough to get some from David over at Bonita Creek Nursery, along with some killer mangoes.

Thai Kabocha Squash Soup

2 tbsp coconut oil

1 yellow onion, finely chopped

3 cloves garlic, minced

1" slice of ginger, minced

3 stalks of lemongrass, minced, outer leaves removed

1-2 Thai chilies, minced

4 kaffir lime leaves (a little lime zest is better than nothing)

3 lbs kabocha or pumpkin, chopped into 1" cubes

4 cups light vegetable stock or 2 cups chicken stock/2 cups water

1/2 to one whole can of coconut milk

a smidgen of agave nectar (or cane sugar)

1 handful basil leaves, chiffonaded or ripped

a few handfuls of spinach leaves (optional)

• Heat half the coconut oil in a large pot on medium heat and add the onion. Once it begins to break a sweat, add the garlic, ginger, lemongrass, chilies and some sea salt. (If your lemongrass is still tough after removing the outer layer you may want to puree it in a food processor with the garlic, ginger, chilies and a little bit of coconut milk. Then add this paste to the onions, heating it for a few seconds without burning it.)

• Next add the kaffir lime leaves and squash and stir them with the onion mixture for about a minute. Add the stock to the pot and simmer until the squash is very tender, about 30 minutes.

• Remove the kaffir lime leaves (if you can) and puree the soup in a blender or with an immersion blender. Taste the soup, and add more sea salt if necessary. If it needs more sweetness add a little bit of agave nectar or sugar at this time.

• Add the coconut milk and simmer another 5 to 10 minutes.

• If you choose, toss in the spinach leaves after you've turned off the heat. They cook quickly.

• Garnish with the basil strips and serve.