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crema-de-zapallo-pumpkin-cream-soup

Aquí me encuentro añorando la sopa de mi niñez a miles de kilómetros del zapallo loche más cercano esta crema con sabor a nostalgia es una de mis favoritas, no solo porque es deliciosa y fácil de preparar sino recontra nutritiva. Si estás en mi querido Perú te recomiendo que combines 2 partes de zapallo macre por 1 parte de zapallo loche. Una vez lista la puedes congelar y disfrutar de a pocos cuando te provoque, el secreto es tener una aderezo bien concentrado y en vez de agua agregarle caldo de pollo, al menos así lo hacía mi abuelita y la verdad que cada vez que ella lo preparaba hacíamos cola y obviamente repeticua con yapa incluida. No te olvides del huevo frito y las semillas del zapallo tostadas para un poco de textura. Si te gusto comparte esta receta, a ver si es cierto [Here I am, longing for the soup of my childhood, thousands of kilometers away from the nearest loche pumpkin. This cream soup, flavored with nostalgia, is one of my favorites, not only because it's delicious and easy to prepare, but also super nutritious. If you're in my beloved Peru, I recommend you combine 2 parts macre pumpkin with 1 part loche pumpkin. Once it's ready, you can freeze it and enjoy it little by little when you crave it. The secret is to have a highly concentrated seasoning and instead of water, add chicken broth, at least that's how my grandmother did it. The truth is, every time she prepared it, we lined up and obviously had seconds with a bonus included. Don't forget the fried egg and toasted pumpkin seeds for a bit of texture. If you like it, share this recipe, let's see if it's true.]

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