Sopa de Zapallo Anco (Pumpkin Soup) with Toasted Quinoa

Ingredients

• 2 lbs Zapallo anco (squash)
• 1 medium Onion
• 2 cloves Garlic
• 4 cups Vegetable broth
• 2 tbsp Olive oil
• 1/2 tsp Ground cumin
• 1/4 tsp Smoked paprika
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Quinoa

Instructions

1. 1Preheat your oven to 400°F (200°C). Cut the 2 lbs of Zapallo anco (squash) in half and scoop out the seeds. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until a fork can easily pierce the flesh.
2. 2While the squash is roasting, prepare the aromatics. Peel and finely chop the 1 medium Onion. Peel and mince the 2 cloves Garlic. Measure out the 2 tbsp of Olive oil.
3. 3Once the squash is tender, carefully scoop the flesh from the skins into a bowl. Discard the skins. Set the squash flesh aside.
4. 4Heat the 2 tbsp of Olive oil in a large pot or Dutch oven over medium heat. Add the chopped 1 medium Onion and cook for 5-7 minutes, stirring occasionally, until it looks soft and translucent. Add the minced 2 cloves Garlic and cook for 1 minute more, until fragrant.
5. 5Stir in the 1/2 tsp Ground cumin and 1/4 tsp Smoked paprika into the pot with the onions and garlic. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
6. 6Add the scooped-out squash flesh and the 4 cups of Vegetable broth to the pot. Stir everything together. 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.
7. 7While the soup simmers, toast the 1/4 cup Quinoa. Place the quinoa in a dry, small skillet over medium heat. Cook for 3-5 minutes, shaking the pan often, until the quinoa turns golden brown and smells nutty.
8. 8Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, but be very careful when blending hot liquids.
9. 9Ladle the smooth soup into individual bowls. Sprinkle the toasted 1/4 cup Quinoa over the top of each serving. Season with the 1/2 tsp Salt and 1/4 tsp Black pepper to your liking.

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