Crema De Calabaza Sin Lácteos

This recipe was one of the first I made in in-person classes. I love it because I adore the texture of creamy soups and I try to recreate them without dairy. I use the beef and bone court stock that comes in another recipe I shared recently, and it leaves a flavor that's just... wow! Spectacular! Remember that technique is key, so you can make many variations. It's especially appealing in autumn and winter, but honestly, it's a great option year-round. If you want to make it for kids, just omit the spicy ingredients like ginger and sriracha sauce. If you don't eat animal products, use a concentrated vegetable stock. Enjoy! INGREDIENTS Serves 3 Olive oil 1 1/2 tbsp Small onion, chopped 1/2 piece Sliced ​​ginger 1 piece Large squash, chopped 2 pieces Garlic powder 1/4 tsp Water or beef broth 2 cups Sea salt or Himalayan salt 1 1/2 tsp Sliced ​​green onion, cilantro, avocado for garnish. Sufficient quantity PROCEDURE: 1. Place oil in a large pot and heat over medium heat. Ensure the oil does not burn; if it does, discard it. 2. Once the oil is warm, add the onion and ginger. Stir until the onion is translucent. 3. Add the pumpkin chunks and continue stirring. Keep the heat at medium. After about a minute, add the garlic powder. 4. Continue stirring, and when the pumpkin begins to soften (after about 10-15 minutes), add water or broth until it just covers the pumpkin. Bring to a boil and add the salt and seaweed. Reduce the heat to low. Do not cover. 5. Once the pumpkin has softened evenly (about 30 minutes) without falling apart, turn off the heat and let it rest for 5 minutes. 6. Blend until smooth and creamy, being very careful as the mixture is very hot and there is a risk of burns. 7. Serve hot and garnish as desired with green onion rings and avocado. Notes/Variations: Ginger adds a touch of spice without using chili peppers. The recommended amount is 10 grams, and the recommended amount is 40 grams. You'll love its flavor and health benefits, as it helps reduce inflammation and support the digestive and immune systems.