Peruvian Pumpkin Soup - Sopa de Calabaza
This creamy, savory pumpkin soup is so versatile! Make it "fancy" and serve it in mini pumpkin bowls, or keep it simple and serve it in a bowl. It's gluten free, vegetarian, and is easily made dairy free and vegan...
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Ingredients
- 1 sugar pumpkin - or similar
- 1 bulb garlic - top of bulbs exposed
- 4 roma tomatoes - sliced lengthwise
- 1 large yukon gold or red potato - sliced lengthwise (or 1/2 cup Peruvian dried potatoes pre-soaked)
- 2 tablespoon coconut or olive oil - divided use
- 1 sweet onion - vertically sliced
- 2 teaspoons ground cumin
- 4 cups broth/stock
- 1-2 tablespoons ají amarillo paste - see notes
- 1 teaspoon salt - to taste!
- fresh ground pepper
- 2 cups coconut milk creamer - or half and half if you prefer
- cilantro - garnish
- scallions - garnish
- lime wedges - garnish
- cancha - Peruvian popped corn - see notes
- toasted pepitas
- crumbled cotija - not dairy free and optional
Instructions
- Preheat the oven to 375 degrees.
- Place squash/pumpkin wedges, tomato halves, garlic (with the tips exposed), and potato (if using) on a baking sheet. Drizzle with olive oil.
- Roast until the squash is fork tender and beginning to brown. Allow to cool sufficiently to remove the skins from the wedges.
- To a Dutch oven, add the remaining oil over medium-high heat. Sauté the onion and cumin for 2-3 minutes until fragrant. Add the broth/stock, ají amarillo, salt and pepper.
- Add the roasted vegetables (squeeze the garlic from its skins first!) and soaked dried potato (if using).
- Simmer soup until flavors are combined, and everything is very tender - about 15-20 minutes.
- Whisk in the coconut milk creamer (not coconut milk!) or half n' half. Gently reheat.
- Taste for seasoning.
- Ladle soup into bowls.
- Garnish with your choice of: Chopped cilantro, chopped scallions, canchita (see notes), lime wedges, toasted pepitas.
- Enjoy!
Notes
- Substitute your favorite winter squash - butternut, acorn, carnival, etc. I still recommend roasting first for best flavor
- To make this soup dairy free, use non-dairy creamer or milk (I like So Delicious Dairy Free Coconut Creamer as it adds more of the richness and thickness of half n half
- Obviously cotija is not dairy free, and it is optional. Substitute a dairy free cheese if you wish
- I do keep maiz chulpe in my pantry as I LOVE all things Peruvian. Many Latin markets now carry it. See this recipe for instructions on "popping" it. It doesn't pop like "regular" popcorn.
- If you're serving the soup in mini pumpkin bowls, don't forget to eat that yummy squash!
- Remember: You can make this soup in advance. It works really well to go through to the immersion blender step, and refrigerate or freeze. Add the creamer or half n' half as it is reheated prior to serving. You can also complete the recipe, saving the garnishes until service.
- Macronutrients (approximation only from MyFitnessPal.com) Macros do not include garnishes.
Nutrition
Serving: 3/4 cup | Calories: 140kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com