Crema de Ahuyama o Calabaza (Pumpkin Soup)

Name: Crema de Ahuyama o Calabaza (Pumpkin Soup)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 large carrot, peeled and diced; 1 liters vegetable or chicken broth; 0 teaspoons cinnamon; 2 garlic cloves; 1 teaspoons ground cumin; 59 milliliters heavy cream; 2 Tbsps honey; 118 milliliters milk; 118 milliliters chopped onions; 1 pumpkin, about 3 to 4 pounds, peeled and diced; 6 servings Salt and pepper; 1 scallion, chopped

You can never have too many soup recipes, so give Crema de Ahuyaman o Calabaza (Pumpkin Soup) a try. This recipe serves 6. Watching your figure? This gluten free, primal, and vegetarian recipe has 183 calories, 4g of protein, and 9g of fat per serving. Head to the store and pick up pumpkin, salt and pepper, onions, and a few other things to make it today. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large pot over medium heat, warm the butter.

Ingredients you will need

Butter

Equipment you will use

Pot

Add the carrots, onions, garlic, scallions. Cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes.

Ingredients you will need

Vegetable

Green Onions

Carrot

Garlic

Onion

Add the cumin, cinnamon and cook, stirring frequently, for 1 minute.

Ingredients you will need

Cinnamon

Cumin

Add the pumpkin, honey, salt, pepper and broth, cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 25 minutes. Using an immersion blender, puree the soup until smooth.

Ingredients you will need

Pumpkin