Issan Samaga Wattakka Soup
Created by: internationalrecipesyndicate
This recipe for Issan Samaga Wattakka Soup is similar to the recipe for Soupa de Jerimum, a Portuguese dish. This is most likely attributed to the Portuguese influence in Sri Lanka during the Colonial Period when Portugal’s trading empire stretched from Lisbon to most of East Asia.
The flavors of these two soups are quite different, however, as Issan Samaga Wattakka features shrimp instead of sausage. Issan Samaga Wattakka is also seasoned with spices popular in Indian cuisine such as cumin and coriander while Soupa de Jerimum relies on parsley and sage.
Cook Time:PT45M45 min
Prep Time:PT15M15 min
- 1/2 (approximately 4 1/2 pound) pumpkin
- 2 Tablespoon extra-virgin olive oil
- 1/2 Teaspoon kosher salt
- 5 Tablespoons unsalted butter, divided
- 3 Tablespoon all-purpose flour
- 2 Cups yellow onions, diced
- 1 leek (white portion until it turns a deep green), sliced into rounds
- 1 bay leaf
- 2 Teaspoon brown sugar
- 1 Teaspoon ground black pepper
- 2 Teaspoon coriander, ground
- 2 Teaspoon cumin seeds, ground
- 1 Teaspoon Chile powder
- 1 Teaspoon cayenne powder
- 4 cups Pacific Foods Organic Free Range Chicken Broth (1 carton)
- 2 Tablespoon vinegar
- 3 cloves garlic, minced
- 10 tiger shrimp, peeled and deveined
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- Cut the pumpkin in half and remove the seeds and stringy interior. Reserve the seeds for garnish (see recipe for baked pumpkin seeds). Cut the tough outer layer of the pumpkin from the softer flesh of the interior. Cut the flesh into small 1/2 to 1 inch cubes.
- In a mixing bowl, combine the pumpkin cubes, 2 Tablespoon olive oil, and 1/2 Teaspoon salt.
- In a large pot or Dutch oven over medium heat, add 3 Tablespoon butter and 3 Tablespoon flour. Stir the mixture continuously for about 5 to 7 minutes until the mixture becomes the color of peanut butter.
- Add the pumpkin cubes and cook for 10 minutes.
- Add the onions, leek, brown sugar, black pepper, coriander, cumin, Chile powder, and cayenne.
- Cook over medium heat until the onions become clear and translucent.
- Pour mixture into a blender or food processor and puree.
- Pour the pureed pumpkin mixture back into the large pot and add the chicken broth, bay leaf, and 2 Tablespoon of vinegar.
- In a skillet over medium heat, place 2 Tablespoon butter and the minced garlic. Cook for 2 minutes.
- Add the shrimp to the skillet and cook until the shrimp turns color about 3 minutes.
- Remove the shrimp and pour the garlic and butter to the pot.
- Chop up 1/2 of the shrimp into small pieces and then add all of the shrimp to the pot.
- Serve hot garnished with baked pumpkin seeds.