Cooking is my art, my fascinating indulgence with a Latin twist.
I take ordinary ingredients and turn them in to extraordinary meals, full of flavor and always, riquisimo! It is my hope that here, through my recipes, videos, and blog posts, you will find a passion for the kitchen and explore the flavors of the world. Enjoy.
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Recipe of the Month: Creamy Pumpkin Soup
Easy to prepare, gloriously creamy and delicious. When autumn arrives and pumpkins are at their sweetest, I make this soup at least once a week. And don’t discard the seeds.*
Yields 4 servings
- 2 tablespoons canola oil
- 1 medium Spanish onion, chopped
- 1 carrot, peeled, chopped
- 1 garlic clove, peeled, finely chopped
- 1 teaspoon shredded ginger
- 4 cups chicken broth or vegetable broth
- 1½ pounds fresh pumpkin or 2 cans (15 ounces) pumpkin puree
- 3 ounces heavy cream
- Salt and pepper to taste
- Toasted pumpkin seeds
- Pour oil in a medium pot over medium low heat and once hot, add onion. Sauté until wilted and just slightly golden, 3-4 minutes. Add garlic, carrot, ginger, pumpkin and cook an additional 2-3 minutes. Pour the chicken broth and season with salt and pepper. Cook, covered, over medium heat for 30 minutes. Add cream and stir.
- Remove from heat and cool soup at room temperature. Place in blender (in batches) and blend until creamy. Adjust seasoning
- Pour in soup bowls and garnish with toasted seeds. Serve.
*To make toasted seeds: When you cut the pumpkin, collect the seeds and rinse under cold water. Pat dry, remove any chunks of pulp and place in a baking sheet pan. Let dry for several hours. Preheat the oven to 250°F. Drizzle the dried seeds with a few teaspoons of olive oil. Add your choice of seasoning—a combination of sweet and salty turns out fantastic! Toss and place in the oven for an hour or until golden brown.