Sopa de Calabacitas

Blended Mexican zucchini soup with roasted poblano, onion, garlic and corn, finished with a touch of cream, charred corn and toasted pepitas. Gluten-free and cheese-free.

Notes

Dairy-free: swap the cream for ¼ cup coconut milk or extra stock; the soup still purées smooth.

From my Mexican Street Food cooking class.

RECIPE CARD

Sopa de Calabacitas

Yield: 8 servings | Time: 45 minutes

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Ingredients

1 poblano
6 medium zucchini, chopped
1 small white onion, diced
3 cloves garlic, minced
2 T olive oil
3 ears corn, kernels cut off (or 2 cups frozen/canned), divided
4 cups chicken or vegetable stock
¼ cup heavy cream (optional)
Salt and pepper
½ cup raw pepitas, toasted, to garnish

Instructions

Roast the poblano over a burner or under the broiler until blistered and blackened. Steam it in a covered bowl 10 minutes, then peel, seed and chop.
Sauté the onion in the olive oil over medium heat until soft, about 4 minutes. Add the garlic and cook 1 minute more.
Set aside ½ cup corn for garnish. Add the zucchini, roasted poblano and remaining corn, season with salt and pepper, and cook 5–6 minutes until the zucchini softens.
Add the stock, bring to a simmer and cook 10 minutes until the zucchini is fully tender.
Blend until smooth (in batches if needed). Stir in the cream and adjust the seasoning.
While the soup simmers, dry-sear the reserved corn in a hot pan until lightly charred.
Ladle into bowls and top with the charred corn and toasted pepitas.

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