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creamy pumpkin soup

This tasty creamy pumpkin soup prepared in a few steps, the auyama or ahuyama, contains excellent nutrients such as vitamins and fibers, besides everything in itself of the ahuyama can be consumed from its seeds, the peel, and the flowers. Today we are going to prepare this cream using its inner pulp.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: cream, Soups
Cuisine: Colombian
Keyword: creamy pumpkin soup
Servings: 4
Calories: 143kcal

Ingredients

  • 3 cups of pumpkin cut into small pieces (only the pulp)
  • 2 cups potatoes chopped
  • 2 cups carrot chopped in small pieces
  • 1 to mato finely chopped
  • ½ onion finely chopped
  • 1 clove of garlic finely chopped
  • ½ bouillon cube
  • Color to taste
  • Salt to taste

Instructions

  • In a pressure cooker or slow cooker (you should leave more cooking time, about 45 minutes or until soft), add the pumpkin, the potato, the carrot, the bouillon cube, the onion, the tomato, Color and salt to taste.
  • Place over medium heat for half an hour.
  • Remove the air from the pressure cooker carefully, drain, and reserve a couple of cups of the cooking water.
  • Take the ingredients to the blender, but they all fit you, the process in batches. Blend for a minute,
  • If the cream is too thick, you can add a little of the cooking broth you had reserved.
  • Serve and enjoy this delicious creamy pumpkin soup.

Nutrition

Calories: 143kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 755mg | Potassium: 1044mg | Fiber: 5g | Sugar: 8g | Vitamin A: 18358IU | Vitamin C: 38mg | Calcium: 60mg | Iron: 2mg