Crema de Zapallo (Peruvian Pumpkin Cream)

Ingredients

• 2 lbs Pumpkin
• 1 medium Onion
• 2 cloves Garlic
• 4 cups Vegetable broth
• 1 can Evaporated milk
• 1 tbsp Aji Amarillo Paste
• to taste Salt
• to taste Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Cut the 2 lbs of pumpkin in half and scoop out the seeds. Place the pumpkin halves cut-side down on a baking sheet and bake for 45 minutes, or until the pumpkin is tender when pierced with a fork.
2. 2Once the pumpkin is tender, let it cool slightly. Scoop the pumpkin flesh out of the skin and discard the skin. You should have about 4 cups of pumpkin flesh.
3. 3While the pumpkin is cooling, finely chop the 1 medium onion and mince the 2 cloves of garlic. Place a large pot over medium heat. Add the chopped onion and minced garlic to the pot and cook for 5-7 minutes, stirring occasionally, until they are softened and translucent.
4. 4Add the scooped-out pumpkin flesh and the 4 cups of vegetable broth to the pot with the softened onion and garlic. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
5. 5Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth. If you do not have an immersion blender, you can transfer the soup in batches to a regular blender, being careful as hot liquids expand. Blend until smooth, then return it to the pot.
6. 6Stir in the 1 can of evaporated milk and the 1 tablespoon of aji amarillo paste until well combined. Heat the soup gently over low heat for 5 minutes, stirring occasionally, until it is heated through. Do not let it boil.
7. 7Taste the soup and season with salt and pepper as needed. Serve the Crema de Zapallo hot.

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