Pumpkin Cream Soup

🛒 Ingredients

• Ahuyama (Calabaza/Pumpkin), peeled and cubed 700 g · 182 kcal
• Onion, medium 150 g · 60 kcal
• Garlic, cloves 15 g · 22 kcal
• Vegetable broth 800 g · 32 kcal
• Olive oil 28 g · 252 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5-7 minutes.
2. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Add the cubed ahuyama (pumpkin) to the pot and stir to combine with the aromatics. Cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth, ensuring the pumpkin is mostly submerged. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the pumpkin is very tender.
5. Carefully transfer the cooked pumpkin mixture to a blender or use an immersion blender to purée until completely smooth and creamy. Season with salt to taste.
6. Serve hot, optionally garnished with a drizzle of olive oil, fresh cilantro, or toasted pumpkin seeds.