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.
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.
Nutritional Information
- Serving Size
1/8 servings of recipe
- Calories 120
- Calories from Fat 60
* Percent Daily Values are based on a 2000 calorie diet.
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% Daily Value *
- Total Fat 6g 10%
- Saturated Fat 3g 14%
- Cholesterol 15mg 5%
- Sodium 550mg 23%
- Carbohydrates 12g 4%
- Dietary Fiber 3g 13%
- Sugars 9g
- Protein 5g
- Vitamin A 140%
- Vitamin C 15%
- Calcium 15%
- Iron 4%