Crema de Ahuyama o Calabaza (Pumpkin Soup)
Ingredients
- 1 pumpkin about 3 to 4 pounds, peeled and diced
- 2 tablespoons butter
- 1 large carrot peeled and diced
- 2 garlic cloves
- ½ cup chopped onions
- 1 scallion chopped
- ½ teaspoon ground cumin
- ¼ teaspoon cinnamon
- 2 tablespoons honey
- Salt and pepper
- 5 cups vegetable or chicken broth
- ½ cup milk
- ¼ cup heavy cream
Instructions
- In a large pot over medium heat, warm the butter. Add the carrots, onions, garlic, scallions. Cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes.
- Add the cumin, cinnamon and cook, stirring frequently, for 1 minute. Add the pumpkin, honey, salt, pepper and broth, cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 25 minutes. Using an immersion blender, puree the soup until smooth.
- Add the milk and heavy cream and cook for 5 minutes more. Ladle the soup into bowls and drizzle with cream. Serve warm.
Nutrition
Calories: 227kcalCarbohydrates: 41gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 1215mgPotassium: 1329mgFiber: 3gSugar: 24gVitamin A: 32432IUVitamin C: 34mgCalcium: 146mgIron: 3mg
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