This soup was from a collaboration I just did on Instagram where a few bloggers swapped recipes for a few weeks. This recipe was inspired from Samantha Havespicedwilltravel Sopa de Calabaza
1/2 onion
2 cloves garlic
1/8th cup chopped cilantro
2 cups stock or water (Bouillon cube or powder)
1/2 teaspoon Badia Sazon
1/4 teaspoon ground cumin
1/2 teaspoon paprika
2 teaspoon olive or avocado
Heavy cream to garnish each plate
In a pot add olive oil ,onions,garlic,and cilantro. cook to soften the onions on med-low heat.
add spices followed by the pumpkin puree. If I had fresh pumpkin I would have made it that way if you do you may cook the pumpkin chunks with the garlic and onions.
Add water or broth followed by the bouillon powder be sue to taste to adjust any salt.
Bring to a boil and reduce heat cook for about15 minutes.
With a hand blender puree the soup mixture until smooth.
Cover and simmer for an additional 10mins.
Serve up with some heavy cream, some toasted pumpkin seeds or just as is.
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