Pumpkin Soup (Crema de calabaza)

In Spain, people use Butter Squash more often than Kabocha Squash. This recipe, we use butter squash but you can also use Kabocha Squash. 

Screen Shot 2017-12-20 at 8.25.57.png

[Duration] 45mins（Mostly simmering time）

[Ingredients] (6-8ppl)

Veggies

  • Butter Squash：1kg　（You can use Kabocha Squash）

  • Onion：large 1pc

  • Carrots：large 2pc 

  • Fresh cream: 250ml

Other

  • Extra virgin olive oil

  • Vegetable stock (cube)：1pc

[Instruction]

  1. Peel pumpkin skin and remove all the seeds （Keep the seeds）

  2. Peel onion skin and dice 

  3. Peel carrots and dice

  4. Use a big pot and heat olive oil, lightly stir-fry onion 

  5. Add pumpkin and carrots and simmer in medium heat 

  6. Add water until the veggies are covered then add a vegetable stock 

  7. Lid and cook with low-medium heat for about 30 minutes

  8. Pour into a mixer and mix until it gets smoother

  9. Add fresh cream and mix it again in the mixer for 30 seconds

 

＊last for a few days in a fridge 

＊You can eat with warm or cold

＊Wash the pumpkin seeds with water and dry them with paper towel then put a little bit of olive oil on the top then put them in the oven to toast lightly. Put a little bit of salt then it will be a good snack ;) 

Tomoko Yokota