Crema de calabaza y boniato con jengibre y especias

Ingredientes

• 4 tablespoons butter
• 1 small yellow onion, diced (~1 1/4 cups)
• 2 teaspoons (~3 cloves) fresh garlic, minced
• 1/2 tablespoon fresh ginger, finely minced or grated
• 1 1/2 pounds sweet potato, peeled and cut into 1/2 inch cubes (about 5 cups)
• 2 tablespoons tomato paste
• 2-3 teaspoons chili powder, depending on preferred spice level
• 1 1/2 teaspoons dried oregano
• 1 1/4 teaspoons fine kosher salt
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1 15 ounce can pumpkin puree
• 4 cups vegetable broth
• 1 tablespoon white wine vinegar
• 1 1/2 teaspoons maple syrup (optional)

Preparación

1. 1

   Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and fresh ginger, cooking for another 1-2 minutes until fragrant.

2. 2

   Add Sweet Potatoes and Spices: Stir in the cubed sweet potatoes, tomato paste, chili powder, dried oregano, salt, cumin, and cinnamon. Cook for 2-3 minutes, allowing the spices to bloom and coat the vegetables evenly.

3. 3

   Add Pumpkin Puree and Broth: Pour in the pumpkin puree and vegetable broth. Stir well to combine all ingredients.

4. 4

   Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 20-25 minutes, or until the sweet potatoes are tender and easily pierced with a fork.

5. 5

   Blend Until Smooth: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until silky.

6. 6

   Finish with Vinegar and Maple Syrup: Stir in the white wine vinegar and maple syrup (if using) to balance the flavors with acidity and sweetness. Taste and adjust seasoning if necessary.

7. 7

   Serve Warm: Ladle the soup into bowls and enjoy warm. Garnish with fresh herbs or a drizzle of cream if desired.