“Crema de Zapallo”
We Visited Inka Fé – Restaurant Review
This post is a sum up of our visit to Inka Fé, a Peruvian bakery in Great Neck, Long Island
“Caigua Rellena”
Caigua, stuffed with beef, and veggies, served over rice.
“Anticuchos”
Beef heart skewers, marinated in spices and in a Peruvian pepper paste, served with potatoes/corn with a spicy sauce.
“Seco de Mariscos”
“Seco de Mariscos”, is a creamy stew with some seafood, great aroma, and texture in one quick dish.
“Lasagna de Ají de Gallina”
Ají de Gallina (Creamy spicy hen stew) turned into a Lasagna
“Pollo a la Brasa”
Peruvian blackened chicken, rotisserie chicken, one of the most iconic Peruvian dishes.
“Causa Escabechada”
Causa Escabechada, Spicy Sour Potato dough, served with Fish Escabeche on top
“Chupe de Camarones”
Chupe de Camarones, Peruvian style shrimp soup, has a thick texture, has some sweet, spicy, flavors.
¿En otro idioma? – Different lang?
Today I will be sharing my recipe for “Crema de Zapallo” a Peruvian-style pumpkin soup.
As a Kid my Grandma used to prepare a lot of soups, I recall that every day she made the same Veggie soup, I guess that is why I could not stand soups at that time, the ones I can remember were full of veggies, and were served really hot you had to burn yourself if you wanted to have soup but I did not hate all the soups my grandma made. She had this recipe of Crema de Zapallo” (Pumpkin Soup) that she prepared from time to time, I loved that soup, it had simple ingredients, it was kind of sweet, the texture was light, creamy and you could eat it hot or cold. every time she prepared that soup I tried to be the first to arrive in the kitchen with an empty plate. She served this soup big pieces of toasted bread, which made this soup even better.
"Crema de Zapallo"
Equipment
- Pot
Ingredients
- 4 tablespoons Butter
- 1 White Onion diced
- 3 cups Chopped Kabocha squash or “Macre Pumpkin”
- 2 cups Chopped Butternut Squash
- 3 units Ají Amarillos no seeds, no veins
- 1.5 cups Carrots (no skin and chopped)
- 2 Garlic Cloves
- 1 Potato peeled and diced
- 3 cups of water
- 1/2 cup Evaporated Milk
- 1 tablespoon dired oregano
- Salt and Pepper
- Pepitas Garnish
- Toasted bread Garnish
Instructions
- In a pot in low/medium heat add butter, garlic, ají amarillo, onion , pumpkins, potato, carrots oregano, let it cook until really tender, the longer you cook it the better.
- Add half of the water, process it and pass it through a strainer.
- Return the mix to the pot add the other half of the water, bring to a boil, then lower the heat and cook it until it has a creamy texture.
- add evaporated milk, seasoning, turn it off, serve it with a piece good bread.
Ingredients are easy to get, one special ingredient I love is the “Ají Amarillo” it will not only add flavor but also color, making this soup a different experience.
This soup is all about flavor, let the squashes cook, they will start to fall apart that is when they are ready to be blended.
When everything is processed, you can add cream or evaporated milk to achieve the desired consistency, always compensating with salt and pepper so that it does not lose flavor.
This soup is the bomb, I have it in summer or winter, it’s always a great time to have it. remember to serve it with some bread, without bread I think that It would not be the same for me.
Let me think what you think about this soup, Let me know in the comments below what your favorite soup is!
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