Soup during these rather nippy months of the year is ideal as both a meal and a snack as it’s delicious, fills the belly well, and warms you up.
Pottage – a thick, rustic soup made with pulses (lentils, most likely) and vegetables – is a logical choice, as are whole-meal soups. But purees and cream soups are my choice whenever the weather is chilly and I need something satisfying to get me through the day.
At home, the cream of choice is classic canned cream of mushroom. (Campbell’s or nothin’, baby!) But, whenever I’m out and about, my cream of choice is Dulcinea‘s crema de calabaza.
The crema de calabaza – literally “cream of pumpkin” – is a light-yellow colored cream that comes to one’s table steaming hot and nuttily fragrant. The flavor is delicate: a nutty sweetness that coats the tongue and goes smoothly down one’s throat.
Now, most vegetable purees or creams tend to be one-note dishes in the sense that all you taste is the squash, spud, or root used for the soup. In this case, however, the nutty pumpkin shares the spotlight with crumbled bacon. The addition of the bacon adds a crunchy contrast against the soup’s velvety background: sharp, jagged, fried-to-a-crisp crumbles a bright scarlet against the pale yellow. Flavor-wise, the smoky saltiness balances what would otherwise be a bland-ish puree despite the sweetness. Flecks of parsley also play up the flavors.
Of course, while soup this good is excellent enough on its own, a trip to Dulcinea would be seriously incomplete if one fails to order their iconic churros con chocolate. It’s an indulgence no one should ever miss… 😀