Edible Insect Recipes: Pumpkin Vellutata Soup With Leeks and Bamboo Worms
March 17, 2019
May 12, 2019
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This recipe calls for an Italian Mantuan Pumpkin, native to the northern Lombardy region of Italy. If a Mantuan Pumpkin is unavailable, butternut squash can be as a substitute, but know that it lacks the intensity of the Mantuan Pumpkin. Some people find that baby sweet potatoes taste similar to the Mantuan Pumpkin, albeit with a grainier texture.
Recipe contributed by CRICKÉ
Total: 1 hr; Serves 4
- 1 italian mantua pumpkin (can substitute standard pumpkin or squash )
- 100 g extra virgin olive oil
- 1 leek
- 40 g bamboo worms
- 100 g Crické cricket powder
- 100 g ice-cold water
- 300 g sunflower seed oil (for frying)
1. Bake the whole pumpkin at 340°F/170°C for about 50 minutes or until you can easily pierce it with a fork. Leave the pumpkin to cool, cut into the quarters, remove the seeds. Put the pumpkin in glass a blender, and pour in oil in a slow stream, and continue to blend until obtaining a velvety texture.
2. Clean and cut the leeks. Combine the Crické powder and the sparkling water to form the batter. Flour the bamboo worms and leeks with the batter.
3. Heat the pumpkin cream in a saucepan. Fry the leeks and bamboo worms in sunflower oil until they are crispy. Serve the pumpkin soup in the soup plates, placing the bamboo worms and the leeks in the center of the dish
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This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!