Sopa de Calabaza

Sopa de Calabaza is a vibrant Spanish pumpkin soup, rich in flavor and perfect for a cozy dinner. This vegetarian dish combines the sweetness of pumpkin with aromatic spices, creating a comforting bowl of goodness.

Ingredients

• Pumpkin - 400 grams, peeled and cubed
• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, chopped
• Vegetable broth - 500 ml
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and carrot, sautéing for about 5 minutes until softened.
3. Stir in the minced garlic, cumin, and paprika, cooking for an additional minute until fragrant.
4. Add the cubed pumpkin and vegetable broth to the pot, bringing the mixture to a boil.
5. Reduce the heat and let it simmer for 15-20 minutes, or until the pumpkin is tender.
6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
7. Season with salt and black pepper to taste.
8. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 200
• Protein: 3 g
• Carbs: 32 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, which support immune function.
• High in fiber, aiding digestion and promoting a healthy gut.

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