Pumpkin, fresh turmeric and sorghum soup
- 2 glasses of beans (Borlotti or Lamon variety)
- 5 cm kombu seeweed
- 1 bay leaf
- 1/2 Mantuan pumpkin
- 2 purple potatoes
- 2 shallots
- 1 clove of garlic
- 2 cups of sorghum
- Salt and extra vergin olive oil q.b.
Boil two glasses of Borlotti or Lamon beans in plenty of water with a small piece of about 5 cm of Kombu seaweed and a dry bay leaf.
At the first boil, using a skimmer, remove the first foam that forms. Continue on low heat for about 1 hour (if they are dry beans, previously soaked for one night, it can also serve 1 hour and a half).
Clean half Mantovana variety pumpkin, cut into cubes of about 2 cm. Do the same with 2 purple potatoes. Wash 2 shallots, 1 clove of garlic and chop them. In a high-edged saucepan, cook the shallot and the garlic with 2 tablespoons of extra vergin olive oil, a small piece of freshly grated turmeric root, a teaspoon of dry ginger powder and a bay leaf.
When the shallot has taken a golden color, add the pumpkin and the potatoes. Mix well and cover with boiling water. Cook for about 40 minutes, if necessary add more water to keep the soup quite broth.
When the pumpkin and the potato start to form a cream, add the beans and a couple of cups of sorghum. Allow the boil and heart to resume until the sorghum is cooked (maximum 20 minutes). Serve the soup hot, with fresh chives and a bit of extra virgin olive oil on top.