Sopa de Calabaza

Ingredients

• 2 cups pumpkin
• 1 medium onion
• 3 cloves garlic
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 cup coconut cream
• 1 bunch cilantro
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium lime

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Cut the pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast in the oven for 30-40 minutes until tender.

3. 3

   While the pumpkin is roasting, chop the onion and garlic. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent.

4. 4

   Add the minced garlic and cumin to the pot, stirring for an additional 1-2 minutes until fragrant.

5. 5

   Once the pumpkin is roasted and cool enough to handle, scoop the flesh into the pot with the onions and garlic.

6. 6

   Pour in 4 cups of vegetable broth and bring the mixture to a simmer. Cook for 10-15 minutes to allow the flavors to meld.

7. 7

   Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.

8. 8

   Stir in 1 cup of coconut cream, and season with salt and black pepper to taste. Heat through for another 5 minutes.

9. 9

   Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice.