Pumpkin Soup

Name: Pumpkin Soup
Yield: Serves 2–4
Cuisine: Peruvian
Ingredients: Grated or shaved Parmesan cheese to garnish (optional); 6 cups water or vegetable stock; 3 slices of bread; 1 garlic clove; 2 tablespoons olive oil; 2 tablespoons olive oil or butter; ½ cup red onion, chopped; 2 garlic cloves, chopped; 1 peeled and cubed buttercup squash (or the equivalent zapallo loche, if you find it); 1 peeled and cubed sweet potato; ½ sprig thyme, or any herb you wish to add; Salt and pepper

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Fresh vegetable soups are easy to make and comforting during winter. One of our favorites is made with zapallo loche, a squash from the northern coast of Peru that is used in many traditional dishes. If you can’t find this ingredient, however, any type of squash will do.

Ingredients

2 tablespoons olive oil or butter
½ cup red onion, chopped
2

Americas
Peru
Winter
Vegetarian
Soup

Method

Heat the olive oil or butter in a large pan over medium/high heat. Sauté the onion and garlic, stirring constantly until lightly golden.
Add the squash, sweet potato, and herbs; season with salt and pepper, and stir well.
Add the water or stock, put the lid on, and simmer for 20 minutes or until the vegetables are tender. Turn off the heat, remove the