Crema De Calabaza Recipe

🥄 Ingredients

• 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. 1

   In a medium pot, heat the oil over medium heat. Sauté the onion until soft.

2. 2

   Add the pumpkin & red bell peppers. Sauté for 3 minutes.

3. 3

   Add the can of tomatoes, milk, and vegetable or chicken stock.

4. 4

   Cover the pot and simmer for 25 minutes.

5. 5

   Uncover and let the vegetables cool for about 10 minutes.

6. 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. 7

   Return to the pot and season with kosher salt & black pepper. Heat soup again if needed.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.