Crema de Calabaza

Ingredients

Pumpkin

4 cups, peeled and diced

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

3 cloves, minced

Vegetable broth

4 cups

Heavy cream

1/2 cup

Salt

to taste

Black pepper

to taste

Nutmeg

1/4 teaspoon (optional)

Pumpkin seeds

2 tablespoons, toasted for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, cooking until the onion becomes soft and translucent, about 5 minutes.
3. Stir in the diced pumpkin and continue to cook for an additional 5 minutes, allowing the flavors to meld.
4. Pour in the vegetable broth, increase the heat to bring the mixture to a boil, then reduce to a simmer. Cook for 20 minutes, or until the pumpkin is fork-tender.
5. Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. If using a countertop blender, blend in batches and allow steam to escape.
6. Return the pureed soup to the pot over low heat. Stir in the heavy cream and let it heat through for about 5 minutes. Season with salt, pepper, and nutmeg (if using) to taste.
7. Serve hot, garnished with a drizzle of cream and a sprinkle of toasted pumpkin seeds for added texture and visual appeal.