Pumpkin Soup | Sopa de Calabaza - 100% Vegetable Based - No Cream #vegan

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is more nutritious and flavorful.

Wash and peel the potatoes and carrots, then cut them into chunks.

De-seed the kabocha squash and cut it into large chunks.

In a heavy soup pot or Dutch oven, heat the olive oil over low heat.

Add the carrots and onions to the pot and sweat them for about five minutes.

Add the potatoes to the pot and continue to sweat the vegetables.

Add the kabocha squash and garlic to the pot, stirring to combine.

Sprinkle in the salt, black pepper, and bay leaves, stirring again.

Pour in the vegetable stock and bring to a simmer.

Cover and cook until the vegetables are tender, about 20-30 minutes.

Remove the bay leaves and blend the soup until smooth using a blender.

Serve with optional toppings like cilantro, spicy olive oil, breadcrumbs, pine nuts, or pumpkin seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens