Crema de Zapallo - Peruvian pureed pumpkin soup
Crema de Zapallo is a Peruvian pureed pumpkin soup made with kabocha squash, butternut squash, ají amarillo, and evaporated milk. Light, creamy, and naturally sweet with a gentle heat from the pepper.
Servings 4 People
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 vegetable stock or water divided
- 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 stock/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.
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