Crema de Calabaza {Vegan}

Name: Crema de Calabaza {Vegan}
Total time: 2400 s
Yield: 4 people
Cuisine: British
Ingredients: 400 g (3 1/4 cup) pumpkin, peeled, de-seeded and chopped; 1 butternut squash, peeled de-seeded and chopped; 1 onion, diced; 2 garlic cloves, chopped; 1/4 tsp ground nutmeg; 1/4 tsp ground coriander; 800 ml (3 1/2 cup) vegetable stock; Salt and white pepper

E. Frame @emilyframe

Ireland

#GoldenApron23 Crema de calabaza, or pumpkin soup, is perfect for this autumn.

106 calories per serving

#GoldenApron23 Crema de calabaza, or pumpkin soup, is perfect for this autumn.

106 calories per serving

E. Frame @emilyframe

Ireland

#GoldenApron23 Crema de calabaza, or pumpkin soup, is perfect for this autumn.

106 calories per serving

#GoldenApron23 Crema de calabaza, or pumpkin soup, is perfect for this autumn.

106 calories per serving

Saved

Ingredients

40 mins

4 people

400 g (3 1/4 cup)pumpkin, peeled, de-seeded and chopped
1butternut squash, peeled de-seeded and chopped
1onion, diced
2garlic cloves, chopped
1/4 tspground nutmeg
1/4 tspground coriander
800 ml (3 1/2 cup)vegetable stock
Salt and white pepper

Saved

Steps

40 mins

1

Preheat the oven to 190C / 375F.
2

Place the pumpkin and butternut squash on a baking tray. Season with salt and white pepper. Bake for 30 minutes, until soft.
3

Add the onion and garlic to a large saucepan and sauté for 5 minutes.
4

Add in the roasted pumpkin and squash, as well as the nutmeg and coriander. Stir to combine.
5

Pour over the stock and bring to a boil.
6

Once boiling, take off the heat and purée using an immersion blender. Season to taste with salt and white pepper.
7

Serve.