Sopa de Calabaza
I had one pumpkin left from the fall. I chopped into it and, well, it wasn't really fresh. So say hello to trash. But I did have 2 cups of diced pumpkin in the freezer...only one third of what the recipe called for. So, to bring it up closer to half the recipe, I added a chopped carrot. It's orange and veggie, so hey!
When all was done, the soup was great. I found it filling and full of great flavor--which I added, as the recipe didn't have any herbs or spices.
And for a soup it's simple. I urge anyone who hasn't made a pureed veggie soup to give it a try with your blender, food processor or immersion blender.
Ingredients in my version of 1080 Recipe's Pumpkin Soup:
1 TB butter
1 TB olive oil
3 leeks, cleaned and diced (white and light green parts only)
a few pinches of cayenne pepper, curry powder and dried rosemary
2 cups diced pumpkin
1 large carrot, peeled and chopped
1/2 large potato, peeled and chopped
2 cups water or chicken broth
1/4 cup cream
salt & pepper
Heat the oil and butter in a soup pot over medium high heat. Add the leeks, saute until they glisten and release their aroma. Add the spices and herbs. Sizzle for a minute, add the pumpkin, carrot and potatoes. Add the water. Simmer for about 20 minutes until tender.
Puree the sopa in your blender, food processor or immersion blender until smooth. Return to the pot and simmer over the lowest heat possible. Stir in the cream. Taste for seasoning, adjust as needed. Serve hot. Garnish with cilantro or extra cream if you like. Or some crushed hazelnuts...or creme fraiche...whatever you like.