Crema de calabaza

Ingredientes

• 1.2 kg pumpkin or butternut squash, unpeeled weight
• 1 onion, sliced (white, brown, or yellow)
• 2 garlic cloves, peeled whole
• 3 cups vegetable or chicken broth/stock, low sodium
• 1 cup water
• Salt and pepper to taste
• 1/2 – 3/4 cup cream, half and half, or milk

Preparación

1. 1

   Prepare the Pumpkin: Cut the pumpkin into 3cm slices. Peel off the skin and scrape out the seeds thoroughly. Then chop the pumpkin into 4cm chunks for cooking.

2. 2

   Cook the Vegetables: Place the pumpkin chunks, sliced onion, whole garlic cloves, broth, and water into a pot. The liquid won’t fully cover the pumpkin. Bring the pot to a boil uncovered.

3. 3

   Simmer: Once boiling, reduce the heat and let the soup simmer rapidly until the pumpkin is tender, about 10 minutes. Test by piercing with a butter knife.

4. 4

   Blend Soup: Remove the pot from heat and use a stick blender to puree the soup until smooth. If using a blender, cool the soup slightly before blending to prevent splattering.

5. 5

   Season and Finish: Season the pureed soup with salt and pepper to taste. Stir in cream, half and half, or milk gently. Avoid boiling the soup after adding cream to prevent splitting.

6. 6

   Serve: Ladle the soup into bowls. Optionally drizzle with a bit of cream, sprinkle with cracked pepper and parsley. Serve alongside crusty bread for a complete meal.