🧂 Ingredients
- 1 kg Pumpkin or Butternut Squash(peeled, seeded, and cubed)
- 2 cups Corn Kernels(fresh or frozen)
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 6 cups Vegetable Broth
- 1 cup Milk
- 100 g Cheese(queso Paraguay or similar, cubed (optional))
- 2 tbsp Oil
- to taste Salt
- to taste Black Pepper
👨🍳 Instructions
- 1
Heat oil in a large pot over medium heat. Sauté onion until softened, about 5-7 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Add cubed pumpkin/squash and corn kernels to the pot. Stir to combine with onion and garlic.
- 4
Pour in vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until the pumpkin is tender.
- 5
Carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth. Return the blended soup to the pot.
- 6
Stir in the milk and bring the soup back to a gentle simmer. Do not boil.
- 7
If using cheese, add the cubes and stir until they are slightly softened but not completely melted. Season with salt and pepper to taste.
- 8
Serve hot, garnished with extra corn or cheese if desired.
💡 Pro Tips
- ✓For a thicker soup, use less broth or blend more of the solids.
- ✓If you don't have Paraguayan cheese, a mild white cheese like mozzarella or a mild cheddar can be substituted.
- ✓Ensure the pumpkin is cooked through before blending for a smoother consistency.
🔄 Variations
- Add a pinch of chili flakes for a spicy kick.
- Incorporate shredded chicken or beef for a more substantial meal.
- Use sweet potatoes instead of pumpkin for a different flavor profile.