Best Crema De Calabaza Creamy Squash Soup Recipes

GOLDEN SQUASH BLOSSOM CREMA: CREMA DE FLORES DE CALABAZA

Steps:

• The broth: In a 4-quart soup pot, melt the butter over medium heat. Add the onion and cook, stirring frequently, until lightly brown, about 5 minutes. Scoop out half of the onion and set aside. Add the broth and potato, partially cover, and simmer over medium-low heat for 20 minutes.
• The blossoms: While the broth is simmering, clean the squash blossoms: break off the stems, then the little green sepals that come out from the base of the blossoms (they originally covered the buds). Use your fingers to break loose the long pistils in the center of each flower and discard. With a very sharp knife, cut the blossoms cross-wise into 1/4-inch strips, including the bulbous base.
• Add half the blossoms to the broth and simmer 3 minutes. In a food processor or in batches in a loosely covered blender (or using an immersion blender), puree the mixture; return to the pot.
• The chiles: Roast the chiles directly over the gas flame, on a medium-hot gas grill, or 4 inches below a very hot broiler. Turn occasionally, until blistered and blackened on all sides, 5 to 6 minutes for the flame or grill, about 10 minutes for the broiler. Cover with a kitchen towel and let stand about 5 minutes. Peel off the charred skin, cut out the seed pod, then quickly rinse to remove straggling bits of skin and seeds. Cut into 1/4-inch dice.
• Finishing the soup: Add the chiles to the soup along with the milk and reserved onion; bring to a simmer and cook for 10 minutes. Add the zucchini and corn, simmer a couple of minutes, then add the remaining squash blossoms. Simmer a couple of minutes longer (the strips of blossom will soften into deep-golden "streamers"), remove from the heat, stir in the cream, taste, and season with salt. Serve in warm bowls garnished with the chopped epazote or parsley.

SOPA DE FLOR DE CALABAZA -- MEXICAN SQUASH BLOSSOM SOUP

Steps:

• In a large heavy pot, melt butter and sauté the garlic and onions until translucent, about 3 minutes.
• Add the corn kernels, chiles, and zucchini and cook for two more minutes.
• Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.
• Add chicken broth and bring to a boil.
• Lower heat and simmer and additional 10 to 12 minutes.
• Adjust salt to taste.
• Serve with a tortilla squares and a spoonful of creme frâiche or heavy cream.

CREAM OF CARIBBEAN PUMPKIN SOUP WITH CACAO NIBS: CREMA DE CALABAZA Y CACAO

Steps:

• Heat a griddle, medium-sized cast-iron skillet, or Mexican comal over medium heat. Add the cacao nibs and dry-roast for 2 minutes, until fragrant, turning constantly with a wooden spoon or spatula. Turn out into another container and set aside.
• Stem and seed the chile. Place on a hot comal, griddle or iron skillet and roast briefly turning with tongs. Place in a bowl with warm water to soften. Roast the tomatoes, onion, and garlic until blistered on all sides. Peel the onion and garlic. Place in a food processor or blender together with the roasted cacao nibs and the spices and puree.
• Heat the oil in medium, heavy-bottomed pot. Add the puree and the brown sugar and saute for 5 minutes. Add the pumpkin and the stock. Correct seasoning. Bring to a boil over medium heat. Lower the heat and cover until the pumpkin is soft, about 15 minutes. Puree in a food processor or blender, in batches. Strain the soup pushing the solids against the strainer with the back of a spoon. Put back in the pot and heat over medium heat. Add the chocolate and stir until dissolved, about 3 minutes.
• Serve the soup hot garnished with a dollop of Mexican cream or creme fraiche and a tablespoon or so of the cubed cheese. Pass the Kekchi Cacao-Chile balls around the table with a small cheese grater and invite your guests to grate a pinch of this super-hot condiment on the soup for extra heat and cacao flavor.
• Heat a griddle, medium-sized cast-iron skillet, or Mexican comal over medium heat. Add the cacao nibs and dry-roast for 2 minutes, until fragrant, turning constantly with a wooden spoon or spatula. Turn out into another container and set aside.
• Add the chiles, cinnamon stick, and allspice berries to the griddle and roast the same way, stirring for 2 minutes. Scrape into an electric spice mill or coffee grinder with the salt and paprika; grind to a fine powder.
• Combine the spice mixture and roasted cacao in a mini-food processor and process into a warm, sticky paste, 3 to 4 minutes, stopping to scrape down the sides of the bowl. Scrape out onto a work surface and shape into 12 small balls. Let sit until thoroughly dried. Store in a tightly sealed jar. When ready to use, grate over any dish of your choice.