Thanksgiving is almost here and we are so excited to be celebrating with all our loved ones and giving thanks for all of our blessings!
If you are looking for a quick and easy warming recipe during the holidays to prepare for friends/family, then I suggest you give this creamy and flavorful soup a try! Not only is it filling, but it is also a comforting nutritious recipe with a nice spicy kick to it. The heat is mild but you can always add more 😉 To be honest, my favorite part about this recipe is the combination of flavors, the pumpkin mixed with our Cremas and Queso Cotija is so rich and delicious!
The beauty about this recipe is that it is not only great meal for the holidays, but Pumpkin is an extremely nutrient-dense food, meaning it is high in vitamins and minerals but low in calories. Also, Pumpkin is an anti-inflammatory food that helps support sharper vision, younger looking skin and helps maintain a healthy heart due to its high levels of anti-oxidants, vitamin A, C & E and beta-carotene.
Oh, and did I mention that it also aids in weight-loss? It’s a low calorie food that is very filling and keeps us full for a longer period of time 😉 definitely one to try during the holiday season!
Here’s the recipe for you to try and let me know what you think.
SPICY CREAM OF PUMPKIN Serves 4-6
1 (15oz) 100% pure pumpkin, canned
2 cups low-sodium chicken or vegetable broth
1 cup onion, chopped
2 tablespoons extra-virgin olive oil
1 tbsp agave nectar
2-3 garlic cloves, minced or smashed
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
1 1/2 cups El Mexicano® Crema Casera®, divided
1/8 tsp cayenne pepper
Sea salt and black pepper to taste
*add water as needed or if you want it less thick
Crushed red peppers
Crema Mexicana El Mexicano®
Queso Cotija El Mexicano®
NOTES: If you prefer to use non-canned pumpkin then I definitely recommend that you slowly roast your pumpkin so you can concentrate the flavor and get a richer and more flavorful soup.
1.) Heat the oil in a heavy large pot over medium heat. Add the onion and garlic. Sauté until golden, about 10 minutes.
2) Add the pumpkin, broth, allspice, and crushed red pepper. Bring to a boil. Reduce the heat. Cover and simmer until flavors blend, about 30 minutes. Add water if needed.
3.) Working in batches, puree the soup in a blender until smooth. Return the soup to the pot. Bring the soup to a simmer, thinning with Crema Casera to the desired consistency. Season to taste with sea salt and freshly black pepper.
4.) Serve the soup into bowls. Sprinkle with pepita seeds, crushed red peppers and grated queso Cotija and a dollop of Crema Mexicana for some more Sabor…Yum! Enjoy!