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"Crema de Zapallo"

Peruvian style Pumpkin soup, creamy and delicious
Course Soup
Cuisine peruvian
Keyword pumpkin, Zapallo
Prep Time 7 minutes
Cook Time 20 minutes
Servings 4 People
Author Brandon Castillo

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.
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