Chilled Pumpkin Soup
Recipe

Chilled Pumpkin Soup

5.0 1 Recipe Reviews | Rate this Recipe | 8 Saves
This delicious Chilled Pumpkin Soup recipe gets its inspiration from a winter squash soup that is popular throughout Latin America, traditionally prepared with the native calabaza or West Indian pumpkin. In Argentina, this dish is enjoyed in Salta, a northwest region rich in ancient culture. Savor this cold soup during the summer when it will be a refreshing addition to many meals.

10 mins. to Prepare

25 mins. Cooking Time

15 mins. Standing Time cooling

50 mins. Total

Servings: 8 servings

Difficulty: Intermediate

Ingredients

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Directions

HEAT oil in large saucepan over medium-high heat. Add onion and green onions; cook, stirring occasionally, for 5 to 7 minutes or until tender. Add tomatoes; cook for an additional minute.

ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk, salt and pepper. Remove soup from heat; cool for 15 minutes. Carefully transfer mixture to blender or food processor (in batches, if necessary); cover. Blend until smooth.

POUR soup into large bowl; cover. Refrigerate for at least 4 hours. Spoon into bowls. Top each with a dollop of Media Crema and sprinkle of paprika, if desired.
Amount Per Serving
Servings: 8 servings
Calories120
Calories from Fat60
%Daily Value*
Total Fat 6g10%
Saturated Fat 3g14%
Cholesterol 15mg5%
Sodium 550mg23%
Carbohydrates 12g4%
Dietary Fiber 3g13%
Sugars 9g
Protein 5g
Vitamin A140%
Vitamin C15%
Calcium15%
Iron4%
* Percent Daily Values are based on a 2,000 calorie diet.
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this soup was pretty easy to prepare, we couldn't find the crema so we use heavy cream and it tasted wonderful! Toasted pumpkin seeds made an excellent topper.

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