If you’re not coming to Portugal for a sumptuous food tour, then follow our recipe for a taste of Portuguese cuisine at home!
There are many cultures that celebrate this fat, autumn gourd, but there are few that inject it into their bloodstream as frequently as the Portuguese. You might as well replace their circulatory system with wine and squash at the rate they whip up unearthly delicious concoctions. But if we had to choose, we’d vote for you to savor their Sopa de Abobora (Pumpkin Soup), because not only is it delicious, but it’s easy to make and a wonderful meal for your wee ones when your cupboards are bare.
Why not pair this with a Malvasia Fina varietal white or with a Gouveio blend. The hints of molasses and nutmeg in the Malvasia are naturals with pumpkin. Gouveio adds body and maturity, which complement the smooth, meaty pumpkin puree. Let it sit for a couple of minutes before serving with the soup, which will pair better since it’s a hot liquid and allows these varietals’ rich flavors to open up.
Soup is the lifeblood of Portugal, but this particular recipe is especially warm and inviting. If you’re looking for more recipes on Portuguese food, check out our book on the “Undiscovered Food Stories of Northern Portugal” or let us create a custom food tour of Portugal.