Crema de Calabaza

Crema de Calabaza is a creamy pumpkin soup that combines the sweetness of pumpkin with the warmth of spices, making it a comforting vegan breakfast option. This dish is not only delicious but also packed with nutrients to kickstart your day.

Ingredients

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

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the diced pumpkin and carrot, cooking for another 5 minutes.
4. Sprinkle in the cumin powder and paprika, stirring well to combine the spices with the vegetables.
5. Pour in the vegetable broth, bringing the mixture to a boil.
6. Reduce heat to a simmer and cover the pot, cooking for 15-20 minutes or until the pumpkin and carrot are tender.
7. Remove the pot from the heat and blend the soup using an immersion blender until smooth, or transfer to a blender in batches.
8. Return the blended soup to the pot, stir in the coconut milk, and season with salt and black pepper to taste.
9. Heat the soup gently for a few minutes, then serve hot, garnished with fresh parsley.

Nutrition

• Calories: 175
• Protein: 3 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Water: 0.45 L

Health Benefits

• Rich in vitamins A and C, which support immune health.
• High in fiber, aiding in digestion and promoting fullness.

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