Sopa de calabaza

Pumpkin soup, with its wonderful flavor and perfect consistency, is an excellent choice for a delicious dinner. It's the simplest and best recipe for creamy pumpkin soup. It can be served in many ways.

• Preparation time: 20 minutes. Total cooking time: 35 minutes.
• Number of servings: approximately 1650 ml. Per 100 ml of soup: Energy 76 kcal.
• Carbohydrates 9 g - of which sugars 2 g.
• Protein 1 g.
• Fat 4 g. Suitable for: gluten-free, low-sugar, vegetarian.

Fresh pumpkin - for example, butternut or Provençal 1 kg

2 potatoes - 400 g

1 onion - approximately 200 g

2 cloves of garlic

500 ml of water or vegetable broth

crema 30% 100 ml

clarified butter 2 tablespoons - 40 g

1 level teaspoon of salt

pepper and curry powder, half a level teaspoon of each.

Pumpkin soup

To begin, I want to clarify that this pumpkin soup is cooked entirely in one pot. There's no need to roast the pumpkin beforehand or sauté the vegetables separately. If you're looking for a sweeter flavor, you can add carrots, orange juice, or even pineapple syrup. For a spicier soup, have ginger, chili powder, and more pepper on hand. Add a touch of acidity with tamarind paste or lime juice. If the soup is too strong, you can add more water, cooked potatoes, or more pumpkin. You can reduce the calories by substituting the cream with milk, a plant-based milk (such as coconut or oat milk), or coconut milk. Using a plant-based milk or substituting the butter with coconut oil is a way to make the soup dairy-free.

Add two tablespoons of clarified butter to the pot you'll be using for the soup. Place the peeled and roughly chopped onion in the hot butter. Sauté the onion in the pot, uncovered, over low heat for about 10 minutes, until translucent. Two minutes before the end of cooking, add two large cloves of garlic, peeled and finely chopped.

Tip: Clarified butter can be partially or completely replaced with good quality olive oil or other vegetable oil for frying, or even coconut oil.

The flavor you achieve depends largely on the type of squash you choose. I recommend Muscat de Provence and butternut squash, which have beautiful, deep orange flesh with a delicate, fruity note. They taste a bit like melon. Hokkaido squash will have a beautiful, deep color but a nuttier flavor, and this squash doesn't need to be peeled. Common squashes also work, but their flavor and flesh are the least intense. Peel the thick skin off about 1100 grams of Muscat de Provence squash. Cut the squash into smaller pieces (you should have at least 800 grams of flesh). Peel and chop two potatoes. Place the squash and potato pieces in a pot with the sautéed onion and garlic. Pour in 500 ml of water and add a level teaspoon of salt and half a level teaspoon of pepper.

Tip: You can substitute the water with a light vegetable or even chicken broth. If you prefer sweeter soups, you can also add peeled and sliced ​​carrots along with the other vegetables.

Cover the pot. Bring the soup to a boil, then reduce the heat and simmer until the vegetables are tender. This should take about 20 minutes.

After this time, pour 100 ml of 30% fat whipping cream (or 18% fat for soups and sauces) into the pot. The cream should be at room temperature, not straight from the refrigerator. Add half a level teaspoon of curry powder (or a little more). Stir well and bring to a boil; then, remove the soup from the heat immediately.

Tips: You can substitute the cream with low-calorie milk, or even oat or coconut milk, or even coconut milk. You can replace the curry powder with another spice blend.

Blend the soup until smooth and creamy, for example, with an immersion blender or food processor. Taste the pumpkin soup and decide if you want to add a little more salt, pepper, ground ginger, or chili powder for a touch of spice. For a slightly more acidic flavor, add a squeeze of lemon or lime juice or a pinch of tamarind paste. For a sweeter touch, add a little orange juice or even the syrup from a can of pineapple slices. Pumpkin soup is delicious sprinkled with a pinch of Gochugaru chili flakes and garnished with parsley or cilantro. It's always a good idea to add a few tablespoons of milk or cream to the bowl. I also serve cream of pumpkin soup with fresh baguette or croutons. Puff pastry fritters or toasted pumpkin seeds are also a nice addition.