Sopa de Calabaza

Sopa de Calabaza is a vibrant and creamy Mexican pumpkin soup, bursting with flavors from roasted pumpkin and spices. This hearty vegan dish is perfect for a cozy meal, topped with fresh herbs and a drizzle of lime.

Ingredients

• Pumpkin - 400 grams, peeled and cubed
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Vegetable broth - 500 ml
• Coconut milk - 100 ml
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish
• Lime - 1, cut into wedges

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
2. Add the minced garlic and diced carrot, cooking for an additional 2 minutes until fragrant.
3. Stir in the cubed pumpkin, cumin, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 15 minutes or until the pumpkin is tender.
5. Once the pumpkin is soft, remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can blend it in batches in a traditional blender.
6. Stir in the coconut milk and adjust seasoning if necessary. Heat through for an additional 2-3 minutes.
7. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 35 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, supporting immune function and skin health.
• High in fiber, aiding in digestion and promoting satiety.

Tags