47 minutes
A comforting and flavorful pumpkin puree infused with the warm spices of hawaij and the umami-rich dashi broth.
cups
Large Onion, thinly sliced
each
teaspoons
Butternut Squash, thinly sliced
cups
Hawaij
tablespoons
Dashi
cups
teaspoons
Chives, chopped
to taste
1. Cook the Onions
Heat the neutral oil in a large pot over medium heat. Add the thinly sliced large onion and sprinkle in the salt. Cook for about 12 minutes, stirring occasionally until the onions are very soft and translucent.
2. Soften the Squash
Introduce the thinly sliced butternut squash to the pot. Cook over medium-low heat for about 15 to 20 minutes, or until the squash softens and breaks apart easily with the back of a spoon.
3. Simmer with Dashi and Hawaij
Sprinkle the hawaij over the softened squash. Pour in enough dashi to cover the squash and bring the mixture to a gentle simmer. Let the flavors meld together as it simmers.
4. Blend and Finish
Use an immersion blender to puree the squash and broth into a smooth, creamy mixture. Stir in the apple cider vinegar to add a touch of acidity that brightens the flavors.
5. Serve
Serve the puree hot, garnished with chopped chives for a fresh, green contrast.
Opt for sugar pumpkins or kabocha squash which have a naturally sweet flavor and a creamy texture ideal for purees. Avoid using large carving pumpkins as they tend to be watery and less flavorful.
Prepare your hawaij spice blend fresh for optimal aroma and potency. Toast whole spices gently (such as cumin, cardamom, turmeric, and coriander), then grind them. Freshly ground spices will bring an unparalleled depth and aroma to your dish, elevating it significantly.
Instead of boiling, roast the pumpkin at 400°F until caramelized. This intensifies the natural sugars and adds a complex, nutty flavor profile to your puree. Brush with a little olive oil for added richness and season with salt to enhance flavors even before adding dashi and hawaij.
If possible, make your own dashi broth instead of using instant granules. It’s relatively simple—just soak kombu seaweed and bonito flakes in water, then strain. This provides a fresher, cleaner umami taste and harmonizes beautifully with the spices.
Taste as you go is vital. Dashi can be quite subtle, while hawaij could overwhelm if not balanced. Start low with the spices and adjust incrementally to ensure a harmonious blend with the pumpkin's sweetness.
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