As I was walking around the supermarket, picking up some ingredients, my eye was caught by a Halloween deal on pumpkins. Now, aside from the obvious appeal of a pumpkin at this time of year, my mind started buzzing with ideas for recipes!
In South America, root vegetables, such as pumpkin, carrots, beetroot and squash form a basis of many vegetarian dishes. In Peru in particular, we had a lot of soups and salads made up of these vegetables.
One dish that sprung to mind, was a creamy pumpkin soup that I had in a café in Cusco. Crema de zapallo is a popular creamy soup in Peru, slightly spicy, but full of flavour and colour. I bought the pumpkin, and got creative. Please note that this recipe was completely made up to my tastes. Feel free to add more spice if you fancy more zing!
Crema de Zapallo (serves 6-7)
- 1 large pumpkin, flesh carved out
- 2 Sweet potatoes, peeled
- 1 large white onion, chopped
- 1 litre chicken/vegetable stock
- 2-3 garlic cloves
- 1 tsp smoked paprika
- ½ tsp of cumin
- Pinch of dried coriander
- ¼ can of evaporated milk
- Vegetable oil
- Salt and pepper