Cold weather is soup weather, especially soups of the rib-sticking variety.
This is a tasty accompaniment to many fall and winter dishes. You can use canned pumpkin, but roasted pumpkin has a different and (I think) superior flavor. When sugar pumpkins are available, they are inexpensive and very delicious. I encourage you to use them if you can.
This recipe uses sampe as a thickener (see the notes). I think it brings a great flavor and texture, but if you can't get sampe, don't fret. The recipe is very forgiving, and it rewards exploration.
Sampe is a coarse cornmeal used in Wampanoag (Native Americans of Plymouth) cooking. It is a tasty thickener in Sobaheg, a Wampanoag stew. You can get it at some markets in Plymouth, MA, and from the Jenney Grist Mill in Plymouth center: http://www.plimoth.org/mill
Explore Our Content
The Foodie Pilgrim is also active on:
Follow The Foodie Pilgrim on: