Two delicious soups made the cut when choosing the 50 iconic dishes from every state for the Flavored Nation event in St. Louis Oct. 28 and 29, and the states they come from are as far apart as their styles. On the east coast we have New Hampshire and a creamy pumpkin soup, while in North Dakota, knoephla soup is the chosen dish.
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Two delicious soups made the cut when choosing the 50 iconic dishes from every state for the Flavored Nation event in Columbus, Ohio on August 11 and 12, and the states they come from are as far apart as their styles. On the east coast we have New Hampshire and a creamy pumpkin soup, while in North Dakota, knoephla soup is the chosen dish.
While they might be vastly different in ingredients, they’re both comfort food soups, perfect for the chilly weather to come.
Pumpkin soup is easy to wrap your head around and get your spoon into — seasonal pumpkin is steamed, roasted, baked or sauteed, then pureed to smooth and creamy. There are plenty of variations, of course, including serving it in a festive pumpkin bowl. Some drizzle it with sour cream and top with roasted pepitas while others might add some curry and wild rice. Add a garnish of crisp pancetta and fried sage, or make it more exciting with cacao nibs and cinnamon. Our favorite recipe using curry is right here for you to try at home.
Now, on to a soup you might only know if you live in Minnesota, South or North Dakota. Knoephla (pronounced NIP-fla) is a German dumpling, and the traditional soup found in those states is usually a chicken and potato combo with those little dumplings. In North Dakota you might find it without the chicken.
Curried Pumpkin Soup
Makes 10-12 servings
2 medium onions, finely chopped (2 cups)
2 T. unsalted butter
2 large garlic cloves, minced
1 1/2 T. minced peeled fresh ginger
2 t. ground cumin
1 t. ground coriander
1/8 t. ground cardamom
1 1/2 t. salt
3/4 t. dried hot red pepper flakes
3 1/2 c. soft baked or roasted pumpkin
4 c. water
1 1/2 c. chicken broth
1 (14-oz) can unsweetened coconut milk
1/4 c. olive oil
2 t. mustard seeds
8 fresh curry or sage leaves
Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute.
Add cumin, coriander and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth. Transfer to a large bowl, and return soup to pot. Keep soup warm over low heat.
Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt.
— Adapted from Epicurious
Makes 8-10 servings
1/2 c. butter, cubed
3 medium potatoes, peeled and cubed
1 small onion, grated
3 c. milk
6 c. water
3 chicken or vegetable bouillon cubes
For the knoephla:
1-1/2 c. all-purpose flour
1 egg, beaten
5 to 6 T. milk
1/2 t. salt
Minced fresh parsley or chives for garnish
In a large skillet, melt butter, then cook potatoes and onion for 20-25 minutes or until tender. Add milk and heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil.
Combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-inch rope. Cut into 1/4-inch pieces and drop into boiling broth. Reduce heat and cover and simmer for 10 minutes. Add the potato mixture and optional cooked chicken meat and heat through. Sprinkle with parsley.
— Adapted from Taste of Home