Pumpkin Soup (Sopa de Calabaza)

🛒 Ingredients

• Pumpkin (squash), peeled and cubed 600 g · 150 kcal
• Onion, chopped 120 g · 48 kcal
• Garlic cloves, minced 15 g · 22 kcal
• Vegetable broth 1000 g · 30 kcal
• Heavy cream 120 g · 408 kcal
• Olive oil 30 g · 265 kcal
• Fresh cilantro, chopped (for garnish) 10 g · 2 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
2. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Stir in the cubed pumpkin and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the pumpkin is very tender.
4. Remove the pot from the heat and use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
5. Stir in the heavy cream and heat gently without boiling. Season with salt to taste. Serve hot, garnished with fresh cilantro.