Description
A comforting, silky pumpkin cream soup (aka ‘crema de calabaza’), perfect for cozy autumn evenings or when you just want something warm and satisfying.
Ingredients
Scale
- 1 medium pumpkin (or about 1 kg peeled pumpkin flesh), cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 potato, peeled and cubed (optional)
- 750 ml vegetable broth (or chicken broth)
- 200 ml cream (heavy or cooking cream)
- 2 tablespoons olive oil or butter
- Salt and freshly ground black pepper, to taste
- Optional garnish: pumpkin seeds, swirl of cream, chopped parsley or chives
Instructions
- Peel the pumpkin, remove seeds, and cut into cubes. Chop the onion and garlic; peel and cube the potato if using.
- In a large pot, heat olive oil or butter over medium heat. Add onion and garlic, sauté until translucent (about 3–4 minutes).
- Add pumpkin cubes (and potato). Sauté for a couple of minutes.
- Pour in the broth, enough to just cover the vegetables. Bring to a boil, then reduce to simmer.
- Cook for about 15–20 minutes, until the pumpkin and potato are tender.
- Blend the soup using an immersion blender or in batches in a stand blender until smooth.
- Return to pot if needed, stir in cream, and season with salt and pepper. Warm gently without boiling.
- Serve in bowls. Garnish with pumpkin seeds, cream swirl, or herbs as desired.
Notes
Highly adaptable — try adding nutmeg, ginger, or curry powder for variations. Use canned pumpkin if needed (about 2 cups). Great for freezing and reheating later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, soup, fall, creamy, vegetarian, crema de calabaza