Warm soups and comforting salted cod… Thank you, winter, for having arrived! A perfect bowl of comfort and warmth in this dish, which combines the sweetish taste of pumpkin with the slightly tanginess of salted, cured Norwegian cod. The recipe is for a starter sized serving, but you can double it to make it serve as a main course. It´s our friends at the restaurant Sociedade in Parede, Lisbon that shares this recipe with us.

Serves 4


200 g shredded, salted cod, Terra do Bacalhau
800 g pumpkin, cut into squares
1 carrot, cut into squares
1 potato, cut into squares
200 g leek, chopped
1 garlic clove
1 l water
Olive oil, extra virgin
Leaves of chicory, to decorate
Pistachios, to decorate

How to

  • Soak the shredded cod according to instruction. Simmer it for a couple of minutes in plain, boiling water until slightly cooked. Drain and reserve. Reserve some cooking water, too. When the salted cod has cooled a bit, use your fingers or a knife to make smaller pieces, if necessary.
  • Cook all the vegetables in boiling water until done. Drain. Add some olive oil, salt and pepper before blending the vegetables with a hand blender.  Add some of the cooking water until desired concistency is obtained.
  • Serve the soup topped with the salted cod, some chicory leaves and chopped pistachios.


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