Mexican•healthy
Crema De Calabaza
This Crema De Calabaza (Creamy Pumpkin Soup) is made with fresh pumpkin, red bell peppers, onions & tomatoes. Low fat + gluten & dairy free.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Tablespoon olive oil
- 1 medium red onion (roughly chopped)
- 1 medium pumpkin (peeled and roughly chopped)
- 2 medium red bell peppers (sliced)
- 1 14.5 ounce can diced tomatoes in juice
- 3 ¼ cup vegetable or chicken stock
- 6 ounces almond milk (unsweetened (or your preferred non dairy milk))
- ½ teaspoon vegetarian or chicken bullion
- Kosher salt & pepper to taste
Instructions
- 1
In a medium pot, heat the oil over medium heat. Sauté the onion until soft.
- 2
Add the pumpkin & red bell peppers. Sauté for 3 minutes.
- 3
Add the can of tomatoes, milk, and vegetable or chicken stock.
- 4
Cover the pot and simmer for 25 minutes.
- 5
Uncover and let the vegetables cool for about 10 minutes.
- 6
Add vegetables to a blender in two separate batches and pure until smooth. Or puree directly in the pot with an immersion blender.
- 7
Return to the pot and season with kosher salt & black pepper. Heat soup again if needed.