Crema de calabaza is a sopa that I had never heard of before or even tried before my travels to Oaxaca. I remember reading a menu in Oaxaca and it instantly sparked my interest because I love sopa, calabaza, and I enjoy something warm in any season of the year. Well what truly blew my mind was the fact that they add goat cheese to the plate before serving and it adds an even more creamy texture that is amazing to the tastebuds. Enjoy this Crema de Calabaza.
Ingredients
- 6 calabacitas
- 1 white onion
- 5 cups of water
- 4 ounces of goat cheese
- 16 fl oz of heavy cream
- 4 whole pepper corn
- 4 garlic cloves
- consume/salt
Notes
Instructions
These are the main ingredients your dish will use. If you don't have whole pepper corn you can substitute with 1 teaspoon of pepper. In addition you can opt out of the goat cheese if you don't like it.
You will wash your calabacitas and chop your white onion. You will add to your pan with a drizzle of oil.
You will saute your calabacitas and white onion until your onion becomes translucent.
You will then add your 5 cups of water to your pan and put on medium heat until your calabacitas are nice and soft.
You will then add your entire pan mix to your blender with your 4 garlic cloves, 4 whole peppers or 1 teaspoon of pepper, and blend until your sopa gets a nice creamy consistency.
Next you will drizzle oil to a pot, wait until the oil gets hot, and add your blender mix. This is where you can add your consume/salt for taste. You will then cover and put on simmer and stir every so often so it doesn't stick to the bottom of your put.
After about 5 minutes of simmering, your crema de calabacita is ready to eat. You can then add 2 pieces of goat cheese to the bottom of your bowl and you pour as much as you like.
And here you have your amazing crema de calabacita Poderosas highly recommend give it a try.
