Sopa de Calabaza is a rich and creamy pumpkin soup, a comforting and velvety dish that highlights the natural sweetness of pumpkin. It’s a popular choice in various cuisines and is known for its smooth texture and warm, soothing flavor. This soup is often seasoned with spices like cumin and coriander, adding depth to its flavor.

Ingredients:

• 1 kg pumpkin, peeled, seeded, and cut into cubes
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 4 cups vegetable or chicken stock
• 1 cup heavy cream or coconut milk
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon nutmeg (optional)
• Salt and black pepper to taste
• Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. Prepare Pumpkin: Peel and cut the pumpkin into cubes.
2. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
3. Cook Pumpkin: Add the pumpkin cubes to the pot and cook for about 5 minutes, stirring occasionally.
4. Add Stock: Pour in the vegetable or chicken stock. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the pumpkin is tender.
5. Blend Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth.
6. Add Cream and Seasonings: Return the pureed soup to the pot if using a blender. Stir in the heavy cream or coconut milk, ground cumin, ground coriander, and nutmeg (if using). Season with salt and black pepper to taste. Heat through.
7. Serve: Ladle the soup into bowls and garnish with chopped parsley or cilantro.

Nutritional Information (per serving, assuming 6 servings):

• Calories: 180 kcal
• Protein: 3 gr
• Carbohydrates: 22 gr
• Fiber: 4 gr

Sopa de Calabaza is a delightful and creamy pumpkin soup, perfect for a light yet satisfying meal. Its velvety texture and warm flavors make it an ideal choice for cooler days