Sopa De Calabaza Y Manzana Pumpkin Apple Soup Food

SOPA DE AJO (GARLIC SOUP)

Steps:

• Cut the white bread into cubes. Heat the olive oil in a saucepan and fry the bread cubes in it until golden brown. Add the garlic and let it color a little. Season with the paprika powders and salt and pour on the meat stock. Cover and leave to simmer for about 15 minutes. Fill 4 earthenware bowls with soup. Carefully slip 1 egg into each bowl and leave to cook in a preheated oven at about 390 degree F for around 10 minutes. Serve the soup very hot.

CALABAZA SOUP: SOPA DE CALABAZA

Steps:

• Preheat oven to 350 degrees F.
• Drizzle a little bit of olive oil over the calabaza. Season with salt and pepper, and roast in the oven until tender, about 1/2 hour.
• In a large stockpot, heat 1/4 cup olive oil and saute onions, green pepper, red pepper, and garlic. Cook for about 8 minutes or until caramelized. Add the tomatoes and cook for 3 more minutes.
• Deglaze with white wine. Add chicken stock and heavy cream and the roasted calabaza. Add the thyme. Bring to a boil. Simmer about 20 minutes. Puree all the ingredients. Strain the soup and adjust the seasonings. Garnish with vanilla-flavored whipped cream, if desired.

PUMPKIN FLOWER SOUP (SOPA DE FLOR DE CALABAZA)

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the poblano pepper in half from top to bottom; remove the stem and seeds, and place the pepper, cut side down, onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Place the blackened pepper into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 10 minutes. Once cool, peel the skin from the pepper.
• Melt the butter in a large sauce pan over medium-low heat, and cook and stir the onions until translucent, 3 to 5 minutes. Stir in the garlic, cook and stir for another 2 to 3 minutes until cooked but not browned, and add the zucchini, corn, and carrots. Cook and stir the vegetables until tender, about 15 minutes. Pour in the tomato puree and water, and add the epazote, chicken bouillon cubes, and peeled poblano pepper. Bring the mixture to a boil, reduce heat, and simmer for about 10 minutes.
• Working in batches if necessary, pour the soup into a blender and blend until smooth. Pour the blended soup into a large saucepan, and bring to a simmer over medium-low heat. Stir in the chopped pumpkin flowers, and simmer until cooked and tender, 5 to 10 minutes. Stir in the cream, mix well, and add salt and pepper to taste.

SOPA DE CALABAZA AL CURRY Y MANZANA

Steps:

• Derrite la mantequilla en una cacerola grande a temperatura media. Añade las cebollas; cocina por 4 min. o hasta que estén tiernas y crujientes, revolviendo ocasionalmente. Añade el curry en polvo; cocina y revuelve por 1 min.
• Añade las calabazas, las manzanas, el caldo y el vinagre; revuelve. Pon a hervir; cubre. Cuece a fuego medio-bajo de 25 a 30 min. o hasta que las calabazas y las manzanas estén tiernas, revolviendo ocasionalmente. Deja enfriar ligeramente.
• Procesa la sopa, en remesas, en un procesador de alimentos hasta que esté suave. Regresa a la cacerola. Añade queso crema; cocina a temperatura media-baja de 3 a 5 min. o hasta que el queso crema esté completamente derretido y la sopa esté caliente, revolviendo constantemente con una batidora de varillas.