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Vegetarian pumpkin soup with cream, seeds and spices.
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Crema De Calabaza Recipe

This Crema De Calabaza (Creamy Pumpkin Soup) is made with fresh pumpkin, red bell peppers, onions & tomatoes. Low fat + gluten & dairy free.
Course Soups
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 cups
Calories 120kcal
Author Ana Frias

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

  • In a medium pot, heat the oil over medium heat. Sauté the onion until soft.
  • Add the pumpkin & red bell peppers. Sauté for 3 minutes.
  • Add the can of tomatoes, milk, and vegetable or chicken stock.
  • Cover the pot and simmer for 25 minutes.
  • Uncover and let the vegetables cool for about 10 minutes.
  • Add vegetables to a blender in two separate batches and pure until smooth. Or puree directly in the pot with an immersion blender.
  • Return to the pot and season with kosher salt & black pepper. Heat soup again if needed.

Notes

  • Buy pre-cut pumpkins for easy making.
  • Stock Matters: Use good quality vegetable or chicken stock for depth of flavor. If you don't have this available, use water and add an extra bouillon cube.
  • Taste and Adjust: Always taste before serving; adjust seasoning if needed.
  • Garnish as You Like: Fresh herbs or a swirl of cream can add a nice touch. Sprinkle with toasted pepitas (pumpkin seeds) or croutons.

Nutrition

Serving: 2cups | Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 684mg | Fiber: 3g | Sugar: 8g