Discover the delight of a creamy soup with a spicy kick in this easy and delicious habanero cream recipe. Perfect for those seeking a comforting dish with a touch of warmth.
Below you will find our recipe
| Ingredients | Qty |
| Cooked castilla squash | ½ cup |
| Habanero pepper | 4 pieces (seedless) |
| Poblano Peppers | 1 piece (seedless) |
| Garlic | 2 cloves of garlic |
| Finely chopped onion | ½ piece |
| Cream | ½ liter |
| Milk | ½ liter |
| Water | 1 cup |
| Rustic bread | 1 piece |
| Butter | 2 tbsp. |
| Parmesan cheese | 2 tbsp. |
| Pumpkin chips | 1 cup |
Instructions
- Begin by sautéing diced poblano pepper, onion, and garlic in a pot until golden. Then, add cream, milk, and water to the mixture and bring to a boil.
- Add pumpkin pieces and continue boiling until the pumpkin is tender. Then, add the clean habanero pepper to the pot and let all the flavors blend for a few more minutes.
- After cooking all the ingredients thoroughly, blend the mixture until smooth. For a finer texture, strain the cream and season with salt to taste.
- Reserve the cream, heating it only when you are ready to serve. In the meantime, prepare a delicious accompaniment.
- Hollow out a loaf of bread, spread butter, sprinkle grated cheese on edges. Bake until dry and golden, creating a perfect combination of crunchy and soft textures.
- Finally, serve the Habanero Cream over the bread and garnish the dish with pumpkin chips. This additional touch not only adds presentation but also a unique texture that complements the creaminess of the soup perfectly. Enjoy this delicious recipe!
Servings 1.5 liters
Discover here all the varieties of peppers we cultivate in our greenhouses.
