Sopa de Zapallo (Argentine Pumpkin Soup)

Ingredients

• 2 cups Pumpkin puree
• 1 medium Onion
• 2 cloves Garlic
• 4 cups Vegetable broth
• 1/2 cup Heavy cream (or coconut cream for dairy-free)
• 1/2 teaspoon Smoked paprika
• 1/4 teaspoon Cumin
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Parmesan cheese (optional)

Instructions

1. 1Sauté the aromatics: In a large pot, sauté the chopped onion and garlic until softened.
2. 2Add pumpkin and broth: Add the pumpkin puree and vegetable broth to the pot. Bring to a simmer.
3. 3Season: Stir in the smoked paprika, cumin, salt, and pepper.
4. 4Simmer: Simmer for 15-20 minutes, or until heated through.
5. 5Blend: Use an immersion blender to blend the soup until smooth and creamy.
6. 6Stir in cream: Stir in the heavy cream (or coconut cream).
7. 7Serve: Serve hot, garnished with Parmesan cheese (optional).

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