Ingredients with Measurements:
- 1 medium-sized pumpkin (about 2 lbs)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Cut the pumpkin in half and remove the seeds and pulp.
3. Place the pumpkin halves on a baking sheet and roast in the oven for 45-50 minutes or until the flesh is soft and tender.
4. Once the pumpkin is roasted, let it cool for a few minutes and then scoop out the flesh and set it aside.
5. In a large pot, heat the olive oil over medium heat.
6. Add the chopped onion and minced garlic and sauté until the onion is translucent.
7. Add the roasted pumpkin flesh and vegetable broth to the pot and bring to a boil.
8. Reduce heat and let simmer for 15-20 minutes.
9. Using a blender or immersion blender, puree the soup until smooth.
10. Return the soup to the pot and stir in the heavy cream.
11. Season with salt and pepper to taste.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 5 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 260
Total fat: 22g
Saturated fat: 11g
Cholesterol: 60mg
Sodium: 780mg
Total carbohydrates: 13g
Dietary fiber: 2g
Total sugars: 5g
Protein: 4g
Substitutions for ingredients:
- Pumpkin can be substituted with butternut squash or acorn squash.
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream or milk.
Variations:
- Add a pinch of nutmeg or cinnamon for a warm, cozy flavor.
- Top with croutons or roasted pumpkin seeds for added texture.
- Add a dollop of sour cream or Greek yogurt for a tangy twist.
Tips and Tricks:
- To make the soup creamier, add more heavy cream or coconut cream.
- For a thicker soup, reduce the amount of vegetable broth.
- If using an immersion blender, be careful not to splash hot soup on yourself.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- To freeze, let the soup cool completely and then transfer to a freezer-safe container. Freeze for up to 3 months.
Reheating Instructions:
- Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through.
- Alternatively, reheat in the microwave in 30-second intervals, stirring in between, until heated through.
Presentation Ideas:
- Serve the soup in a hollowed-out pumpkin for a festive presentation.
- Garnish with a sprig of fresh thyme or parsley.
Garnishes:
- Croutons
- Roasted pumpkin seeds
- Sour cream or Greek yogurt
- Fresh herbs
Pairings:
- Grilled cheese sandwich
- Crusty bread
- Salad
Suggested Side Dishes:
- Roasted vegetables
- Quinoa salad
- Garlic bread
Troubleshooting Advice:
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more vegetable broth or water.
Food Safety Advice:
- Make sure to thoroughly wash the pumpkin before roasting.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
- Crema de Carbassa is a traditional Spanish soup made with pumpkin, onions, and garlic.
Flavor Profiles:
- Creamy
- Savory
- Warm and cozy
Serving Suggestions:
- Serve hot as a comforting meal on a chilly day.
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Region: Spanish