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Recipe

Chilled Pumpkin Soup

1 Recipe Review |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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 8 servings
  • Difficulty: Intermediate

Ingredients

Original reipce makes 2 dozen Change Servings

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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.

Nutrition Facts

Amount Per Serving
Servings: 8 servings
Calories 120
Calories from Fat 60
%Daily Value*
Total Fat 6g 10%
Saturated Fat 3g 14%
Cholesterol 15mg 5%
Sodium 550mg 23%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 13%
Sugars 9g
Protein 5g
Vitamin A 140%
Vitamin C 15%
Calcium 15%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
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  • Difficulty: Intermediate

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