Sopa de calabaza

Sopa de calabaza is a creamy pumpkin soup that captures the essence of Argentinian home cooking. With its vibrant orange color and velvety texture, this comforting dish is perfect for chilly evenings.

Argentinian · 40 min · 4 servings · Beata Wieczorek

Ingredients

• 500 g pumpkin, peeled and cubed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 L vegetable broth
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• to taste cream, for garnish
• to taste fresh parsley, chopped, for garnish

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic, sautéing until they become translucent.
3. Stir in the diced carrot and pumpkin cubes, cooking for another 5 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for 20 minutes, or until the pumpkin is tender.
6. Use an immersion blender to puree the soup until smooth. If you prefer, you can transfer it to a blender in batches.
7. Season with salt and black pepper to taste, and heat through if necessary.
8. Ladle the soup into bowls and garnish with a swirl of cream and chopped parsley before serving.

• Provoleta
• Ensalada de palta y tomate
• Pasta frola