Crema De Calabaza Recipe
User Reviews
5
Crema De Calabaza Recipe
Description
This recipe for Crema De Calabaza begins by sautéing red onion in olive oil until softened. Then pumpkin and red bell peppers are added and cooked briefly before canned diced tomatoes, vegetable or chicken stock, and almond milk are combined with the vegetables. After simmering covered for 25 minutes, the mixture is cooled slightly and blended to a smooth puree.
The soup's flavor results from the sweet pumpkin and bell peppers balanced by the acidity of tomatoes and the mild creaminess of almond milk, with seasoning from kosher salt, black pepper, and a touch of bouillon. The texture is velvety and comforting, achieved through thorough blending and incorporation of non-dairy milk.
Crema De Calabaza can be garnished with fresh herbs, toasted pumpkin seeds, or croutons to add texture and visual appeal. It works well as a starter or light meal during cooler months.
Using good quality stock enhances depth of flavor, but water and extra bouillon can suffice if stock is unavailable. Pre-cut pumpkin can simplify preparations. Adjust seasonings to taste before serving.
Ingredients
- 1 Tablespoon olive oil
- 1 red onion roughly chopped, medium
- 1 pumpkin peeled and roughly chopped, medium
- 2 red bell pepper sliced, medium
- 1 .5 ounce diced tomatoes in juice, canned
- 3 ¼ cup vegetable stock or chicken stock
- 6 ounces almond milk unsweetened (or your preferred non dairy milk)
- ½ teaspoon vegetarian bouillon or chicken bouillon
- kosher salt to taste
- black pepper to taste
Instructions
- In a medium pot, heat the oil over medium heat. Sauté the onion until soft.
- Add the pumpkin & red bell peppers. Sauté for 3 minutes.
- Add the can of tomatoes, milk, and vegetable or chicken stock.
- Cover the pot and simmer for 25 minutes.
- Uncover and let the vegetables cool for about 10 minutes.
- Add vegetables to a blender in two separate batches and pure until smooth. Or puree directly in the pot with an immersion blender.
- Return to the pot and season with kosher salt & black pepper. Heat soup again if needed.
Notes
- Pre-cut pumpkin pieces can expedite preparation without compromising flavor.
- Choose quality vegetable or chicken stock for richer taste; if unavailable, substitute water plus an extra bouillon cube.
- Always taste the soup before serving and adjust salt and pepper as needed.
- Optional garnishes like fresh herbs, a swirl of cream, toasted pumpkin seeds, or croutons add texture and complement the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 120kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 684mg | 29% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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