I said in my introduction post that I loved to cook. So, of course, I was quick to pick up on this little number just in time for Thanksgiving. Remember in Twilight Princess, you’d think you were finding the boss key, but you were really finding something for Yeto to put in his soup? Have you ever really wondered about that soup – how it had magical healing abilities? How Link was able to down something with fish, pumpkin, and goat cheese? That’s what I was thinking when I came across this recipe on a blog called The Geeky Chef.
The blog’s owner swapped out the Reekfish for Halibut Filet, making it seem a little bit less disgusting, so I thought I’d try making it. In the interest of saving money, I switched out the Halibut for Tilapia, and I had some pumpkin parts saved from Halloween, so I used those (along with just a little bit of grated pumpkin “innards” to add flavor).
To tell you the truth, it wasn’t half bad – so hit the jump for cooking directions and a summary of the recipe, and get cooking!
Recipe Summary (from The Geeky Chef):
So now it’s time to change it up a bit and do a more obscure and savory dish. This one appeared in the newest Zelda game, Twilight Princess, in the Snowpeak temple as a soup that Yeto makes for his sick wife, Yeta. The soup, thanks to it’s reekfish base, has healing properties that increase as Link finds more ingredients to add throughout the temple, namely a pumpkin and goat cheese from Link’s hometown, Ordon. I took a basic pumpkin soup and made some modifications. I decided to make the fish stock and the filet optional because while I think pumpkin and goat cheese are a match made in heaven (or Hyrule), fish and pumpkin and goat cheese might seem like a strange mix for some. Fish or no fish, this soup makes for a perfect winter dinner!
2 pounds seeded and peeled pie pumpkin, diced
¾ c. white onion, chopped
4 cloves garlic, cloves cut into quarters
4 ½ c. fish stock (alternative: chicken or vegetable stock)
½ c. Goat Cheese or as desired
1 ¼ c. cream (optional)
¼ c. olive oil
Salt to taste
Pepper to taste
1 halibut filet or any white fish (optional)
Roast pumpkin, onions, and garlic in a roasting pan with a bit of olive oil. In a soup pot, put the roasted items and turn to medium heat. Add 3/4 of the stock and simmer for up to 45 minutes, or until fully cooked. Put in a food processor and blend until smooth. Blend in small amounts of the goat cheese along with the cream if desired. Adjust thickness with the leftover stock. Add more cream if desired and finish seasoning with herbs, salt, and pepper. If you add a filet of your chosen fish, pan-fry it first with oil, salt and pepper, then add it to the soup.