Ingredients
| ¼ cup olive oil | |
| 200g pancetta or bacon, chopped | |
| 200g beef ribeye or sirloin, roughly cubed | |
| 4 beef or pork sausages, thickly sliced | |
| 1 brown onion, chopped | |
| 2 carrots, peeled, roughly cubed | |
| 4 garlic cloves, chopped | |
| 1 chilli, deseeded, chopped | |
| 1 rosemary sprig | |
| 4 bay leaves | |
| 2 tablespoons ground cumin | |
| ¼ cup smoked paprika | |
| 200ml white wine | |
| 250g creamed corn | |
| 400g can cannellini beans, drained, rinsed | |
| ½ pumpkin, peeled, cut in 2cm dice | |
| 1 cup freshly chopped parsley | |
| 1 litre chicken stock | |
| chilli oil, to serve |
This classic Argentinian soup changes regionally but one important ingredient is a kind of white dried corn that gives the dish a beautiful texture, colour and sweetness. In New Zealand, it is difficult to source so at Cucina, it is replaced by creamed corn. Pumpkin is the star of this version – a dish that Pablo’s customers return for each winter.
Instructions
| 1. | Heat the oil in a large pot on high. |
| 2. | Add the pancetta, beef and sausage slices and fry until brown. |
| 3. | Add the onion, carrots, garlic and chilli and season with salt and pepper. |
| 4. | Cook for 3 minutes, then add the rosemary, bay leaves, cumin and smoked paprika, stir for 1 minute until fragrant, then add the white wine and deglaze the pan by letting it bubble up, scraping the base of the pan with a wooden spoon. |
| 5. | Add the rest of the ingredients (apart from the chilli oil) and cook for 40 minutes, or until the pumpkin is soft but not breaking down. |
| 6. | Season to taste with salt and pepper; remove the bay leaves and rosemary sprig. |
| 7. | If the soup is too runny, use a stick blender to process a quarter of the soup into a thick paste before returning the paste to the pan. |
| 8. | Serve drizzled with chilli oil. |
Recipes & food styling Pablo Tacchini / Photography Yanina Tacchini
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