Creamy squash soup (crema de zapallo)
A smooth, velvety squash soup with potato, onion and a splash of cream – a winter staple in Argentina and Uruguay, served with grated cheese and bread.
- 55 minTime
- 28 minHands-on
- 4Portions
- ≈ $ 1.900per portion
- 580kcal per portion
Ingredients for 4 portions
- 1 kgPumpkin, peeled and cubed
- 2Potatoes, peeled and cubed
- 2 tbspButter
- 1Yellow onion, chopped
- ≈ 1 lWater
- 1 cubeVegetable stock
- 200 mlDouble cream
- to tasteNutmeg
- to tasteSalt
- to tasteBlack pepper
- 40 gGrated cheese (optional)
On the side
- 4Crusty white rolls
Method
- Peel the squash and potatoes and cut them into cubes.
- Melt the butter in a large saucepan and soften the onion for about 5 minutes until translucent.
- Add the squash and potatoes, pour in the water, crumble in the stock cube and bring to the boil.
- Cover and simmer over medium heat for 20–25 minutes, until the vegetables are very soft.
- Blend the soup until completely smooth with a stick blender.
- Stir in the cream, season with nutmeg, salt and pepper and heat through without boiling.
- Serve the soup piping hot, topped with grated cheese, with bread on the side.
The cost is estimated from average prices in Argentina (INDEC, Precios al consumidor de una selección de alimentos, bebidas y otros artículos: Gran Buenos Aires (GBA; INDEC publishes no national average). Brought forward with the GBA food CPI (IPC, Alimentos y bebidas no alcohólicas)., 2026-08).
