Pumpkin El Sol Cream Soup with Vegetables, Turmeric, and Crispy Garnish

A creamy, nutritious, and flavor-packed soup

⏱ Total time: 30 minutes Prep: 10 minutes Cooking: 20 minutes

🥘 Ingredients:

• 500 g pumpkin El Sol peeled and diced
• 2 medium carrots, peeled and sliced
• 1 white onion, chopped
• 1 ripe tomato, diced
• 4 sprigs fresh cilantro
• 4 cups (1 liter) chicken broth
• 1 tablespoon olive oil (or butter)
• ½ teaspoon turmeric
• ¼ teaspoon ground black pepper
• ½ teaspoon salt (or to taste)
• ½ teaspoon dried oregano
• 1 ripe avocado, diced
• Crispy corn chips (store-bought, for serving)

👩‍🍳 Preparation:

• Sauté the aromatics, in a large pot, heat the olive oil over medium heat. Add the onion and sauté for 2–3 minutes until translucent. Stir in the tomato and cook for 2 more minutes until softened and juicy.
• Cook the vegetables, add the pumpkin and carrots to the pot. Sprinkle with turmeric, pepper, salt, and oregano. Stir well so the vegetables are evenly coated with the seasonings, a
• Add broth and simmer, pour in the chicken broth and bring to a boil. Reduce heat to medium-low and cook for 15 minutes, or until the pumpkin and carrots are very tender.
• Blend the soup, remove from heat, add the fresh cilantro, and blend the soup (using an immersion blender directly in the pot or a regular blender) until smooth and creamy. Adjust seasoning with more salt or pepper if needed.
• Serve and garnish; serve the soup hot in deep bowls. Top with diced fresh avocado and serve with crispy corn chips on the side or sprinkled on top for a crunchy contrast.

💡 Tips:

• A drizzle of heavy cream or coconut milk before serving adds a gourmet touch and enhances flavor.
• For a deeper golden color, add an extra pinch of turmeric right before blendin