This Mexican creamy pumpkin soup recipe is perfect to enjoy in the Autumn season. It’s delicious and a little bit spicy, you will love it!
My family loves this season, we usually buy several pumpkins and make all kind of recipes from pies to empanadas.
For this recipe I used the classic big orange pumpkin or Calabaza de Castilla as we call it in México. You can prepare sweet and savory dishes with this pumpkin. As you can see, we can eat almost every part of this fruit. You can also use canned pumpkin pure for fastest results.
This kind of pumpkin is the same we use to make Jack-o-Lanterns to decorate our door on Halloween. Here you can find some painted pumpkin ideas.
SOME TYPES OF PUMPKINs USED FOR COOKING
- Calabacita or zucchini. It is the green zucchini, widely used in Mexican cuisine.
- Heirloom. You can use it for gruels, soups and desserts.
- Spaghetti. It has an elongated shape and is yellow in color. It is used for broths and stews.
- Butternut. It is also called winter squash. You can make creams and soups with them.
- Yellow squash. Also known as crookneck squash you can steam or fried this variety and it is delicious.
Speaking about this recipe, I have seen this pumpkin cream soup served as a starter at weddings, in Mexican restaurants, and at some Hispanic Thanksgiving parties.
Get ready to prepare this pumpkin soup and don’t miss the opportunity to enjoy these Autumn flavors and share them with your family.
You can buy your pumpkin at your market or at the pumpkin pacth in your town. And now, enjoy my Mexican pumpkin soup recipe!
CREAMy pumpkin soup
Ingredients
2 lbs of pumpkin
1 medium onion
2 garlic cloves
2 tbsp butter
1/2 liter of milk
1 liter of cream
¼ tsp paprika
¼ tsp black pepper
Salt to taste
Chilli powder
Wash the pumpkin and cut in half. Remove the seeds and veins.
Cut the pumpkin into medium pieces.
Boil the squash with water, salt and pepper. When it is smooth, drain and blend with the milk and cream.
Chop the onion and garlic.
Heat the butter in a large skillet, sauté the onion and minced garlic until the onion is translucent.
Add the pumpkin mixture.
Blend for 5 minutes. Season with salt to taste.
If you think it is too thick you can add more milk.
You can decorate with tortilla chips and ground chili.
Serve with toast, croutons, cookies or whatever you prefer.
Creamy pumpkin soup
Equipo
Ingredients
- 2 lbs pumpkin
- 1 medium onion
- 2 garlic cloves
- 2 tbsp butter
- 1/2 liter milk
- 1 liter cream
- ¼ tsp paprika
- ¼ tsp black pepper
- Salt to taste
- Chilli powder
Instructions
- Wash the pumpkin and cut in half. Remove the seeds and veins.
- Cut the pumpkin into medium pieces.
- Boil the squash with water, salt and pepper. When it is smooth, drain and blend with the milk and cream.
- Chop the onion and garlic.
- Heat the butter in a large skillet, sauté the onion and minced garlic until the onion is translucent.
- Add the pumpkin mixture.
- Blend for 5 minutes. Season with salt to taste.
- If you think it is too thick you can add more milk.
- Serve hot.
Notes
Serve with toast, croutons, cookies or whatever you prefer.
Check these out:
- Mexican beef tongue recipe
- Mexican chicken noodle soup – Fideos con pollo
Yasmari says
I love pumpkin soup! It’s perfect for autum.
Veronica says
This creamy pumpkin soup is calling me in these days of rain. I love the combination of spices you put on it.
Mary says
This creamy pumpkin soup looks sooooo delicious. I have to try it soon at home.
Enriqueta E Lemoine says
I-m going to make this. I’m a big fan of creamy soups and this creamy pumpkin soup is no the exception. Thanks for sharing.
Erika says
Pumpkin soup is one of my favorite fall recipes. I need to try yours. I have never made it with cream. Thank you