Pumpkin Soup with Panela and Pan De Muerto Croutons

Prep: 10 minutes

Cook: 30 minutes

Yields: 4 servings

Prepare soup: Melt butter in a 5-quart pot over a medium high heat. Sauté onions for 5 minutes or until limp. Add in garlic and sauté for 2 minutes or until fragrant. Mix in pumpkin puree until combined. Pour in 1 cup of broth and mix to combine. Season with salt and pepper.

Add Real California Crema Mexicana to mixture. Blend mixture on high using a hand blender or regular blender until smooth. Add remaining broth into pumpkin mixture and mix to combine. Simmer soup over a low heat for 15 minutes.

To serve, drizzle with honey crema, sprinkle with pepitas and top with fried panela pieces and pan de muerto croutons. (Directions below.)

Prepare Honey Crema: Whisk Crema Mexicana, honey and salt together in a small bowl and set to the side until ready to use.

Prepare Pan De Muerto Croutons: Preheat oven to 375°F. Line a baking sheet with aluminum foil. Place pan de muerto cubes in a mixing bowl. Drizzle with olive oil and mix to combine.

Spread pan de muerto cubes in a single layer on prepared baking sheet. Bake for 5 minutes to make croutons. Remove croutons from oven and flip each to other side. Place back in over for an additional 5 minutes or until croutons are perfectly crisp.

Prepare Fried Panela: Add vegetable oil to a large non-stick skillet and warm over a medium heat. Drop panela cubes into oil and fry on each side for 3 minutes or until golden. Remove from pan and use to garnish soup.

Recipe created by Nicole Presley/@presleyspantry for the CMAB