Get ready to embark on a culinary journey that will transform your kitchen into a Mexican-inspired haven of flavors! This Sopa de Calabaza y Camote con Tocino (Pumpkin and Sweet Potato Soup with Bacon) is not just a recipe—it's a magical blend of creamy vegetables, crispy bacon, and soul-warming spices that will make your taste buds dance with joy. Whether you're looking for a cozy dinner solution or an impressive starter for your next gathering, this soup promises to be your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb pumpkin, peeled and diced
- 1 lb sweet potato, peeled and diced
- 4 slices bacon, chopped
- 1 onion, chopped
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 teaspoon cumin
Instructions
- Prepare all ingredients by washing, peeling, and chopping the pumpkin, sweet potato, onion, and bacon into uniform bite-sized pieces.
- In a large heavy-bottomed pot, cook the chopped bacon over medium heat until crispy and the fat has rendered, approximately 4-5 minutes. Remove bacon bits with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add chopped onions to the bacon fat and sauté until translucent and soft, stirring occasionally, about 3-4 minutes.
- Add diced pumpkin and sweet potato to the pot, stirring to coat with the bacon fat and onions. Cook for 2-3 minutes to slightly caramelize the vegetables.
- Sprinkle cumin, salt, and pepper over the vegetables, stirring to distribute the spices evenly.
- Pour vegetable broth into the pot, ensuring all vegetables are submerged. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes until vegetables are tender and easily pierced with a fork.
- Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, garnishing each bowl with the reserved crispy bacon bits for added texture and flavor.
Tips
- Choose Fresh Ingredients: Select firm, bright-colored pumpkin and sweet potatoes for the best flavor and texture.
- Bacon Perfection: Cook bacon slowly to render maximum fat and achieve that perfect crispy texture for garnishing.
- Uniform Chopping: Cut vegetables into similar-sized pieces to ensure even cooking and a smooth blending process.
- Spice Adjustment: Feel free to experiment with additional spices like smoked paprika or a dash of nutmeg for extra depth.
- Blending Technique: If using a standard blender, blend in small batches and leave the lid slightly open to prevent steam buildup.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance.
- Garnish Creatively: Besides bacon bits, try topping with pumpkin seeds, a swirl of cream, or fresh herbs for added flair.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 15mg
