The locals in Barcelona have spent the last couple days protesting in the evenings by banging their pots and pans together at the same time. Basically, this produces quite a lot of annoying noise.
I don’t usually talk about politics here, but this weekend might be quite interesting. Barcelona is located in a region of Spain called Catalonia. They want independence from Spain. As an outsider (I am not Catalan nor entirely Spanish) I can see so many discrepancies in what the media and the politicians tell the people on both sides: in Catalonia and in the rest of Spain in general.
Catalonia has long wanted to hold a referendum to vote on independence. Spain has long held that if they want a referendum, then the whole of Spain must vote. Catalonia doesn’t want the whole of Spain to vote. They prefer to just vote themselves, thank you.
They have organized a referendum to be held this weekend. Spain has declared that it illegal. Catalonia then declares that Spain is not democratic and is not allowing them the right of autodetermination. Fair enough. People bang their pots and pans in protest against the decision of the Spanish government.
Catalonia has then declared that they will hold the referendum anyway, only that instead they won’t call it a referendum. It is an act of manifestation in which a consultation will be held. Therefore Spain can’t take legal action against the illegal referendum, because there will not be one. There will be a consultation.
As I said, this weekend might be quite interesting…
This pumpkin soup is dedicated to Mr. H. because it was his idea to make it. He suggested it would be nice to serve it in the pumpkin itself and top it off with some interesting mushrooms. For the interesting mushrooms we chose red pine mushrooms, and I decided to top them with pine nuts. Not because of the word pine but because I thought they would go well with the whole dish.
And they did.
5 cups pumpkin pulp, 1 onion, 1 cup chicken broth, 1/2 cup cream, 4 big red pine nuts, 1 handful pine nuts, 2 tablespoons butter, salt, freshly ground black pepper
Melt some butter in a large pot. Peel and chop the onion. Add the onion to the pot and cook for about 5 minutes over low heat, stirring occasionally. Add the pumpkin pulp. Cook for about 10 minutes, stirring occasionally. Ad the chicken broth, cream some salt. Blend with a mixer until it reaches a thick liquid texture. Cook for another 5 minutes.
Wash the mushrooms thoroughly and cut them into slices. Melt a small amount of butter in a separate pan. Add the red pine mushrooms, pine nuts, a pinch of salt and some freshly ground black pepper. Cook and stir for a few minutes.
Serve the soup in the hollowed pumpkin. Add the red pine mushrooms and pine nuts.
Enjoy your soup!