Ingredients with Measurements:
- 1 medium-sized pumpkin (about 2 pounds)
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the pumpkin in half and remove the seeds and strings.
3. Place the pumpkin halves on a baking sheet, cut side up, and drizzle with olive oil. Season with salt and pepper.
4. Roast the pumpkin in the oven for 45-50 minutes, or until it's tender and easily pierced with a fork.
5. Let the pumpkin cool for a few minutes, then scoop out the flesh and set it aside.
6. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent.
7. Add the roasted pumpkin flesh, cumin, and broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes.
8. Using a blender or immersion blender, puree the soup until it's smooth.
9. Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until it's warmed through.
10. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 20g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- Instead of pumpkin, you can use butternut squash or acorn squash.
- Instead of heavy cream, you can use coconut milk or almond milk.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, cozy flavor.
- Top the soup with croutons, toasted pumpkin seeds, or a dollop of sour cream.
- For a spicy kick, add a diced jalapeño pepper to the onion and garlic mixture.
Tips and tricks:
- To make this recipe vegan, use vegetable broth and a non-dairy milk instead of heavy cream.
- If you don't have an immersion blender, you can use a regular blender. Just be careful when blending hot liquids.
- If the soup is too thick, you can thin it out with more broth or milk.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until it's warmed through.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped fresh herbs.
Garnishes:
- Croutons, toasted pumpkin seeds, sour cream, chopped fresh herbs
Pairings:
- This soup pairs well with a crusty bread or a side salad.
Suggested side dishes:
- Mixed greens salad with a citrus vinaigrette
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the soup is too thick, add more broth or milk to thin it out.
Food safety advice:
- Make sure to let the soup cool for a few minutes before blending it.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Sopa de Calabaza is a traditional Mexican soup that's typically served during the fall and winter months.
Flavor profiles:
- This soup has a creamy, savory flavor with a hint of sweetness from the roasted pumpkin.
Serving suggestions:
- Serve the soup as a starter for a cozy fall or winter meal.
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