Creamy Pejibaye Soup

Ingredients

In this Croatian adaptation, we have incorporated local ingredients and flavors to create a unique twist on the original Costa Rican dish. The traditional pejibaye fruit has been substituted with a combination of pumpkin and sweet potatoes, which adds a delightful sweetness to the soup. Croatian spices and herbs, such as paprika and bay leaves, have been used to infuse the soup with a distinct Mediterranean flavor profile. These adaptations give the dish a Croatian touch while still maintaining the essence of the original recipe. We alse have the original recipe for Crema de pejibaye, so you can check it out.

• 2 cups (470ml) pumpkin, peeled and diced 2 cups (470ml) pumpkin, peeled and diced
• 2 cups (470ml) sweet potatoes, peeled and diced 2 cups (470ml) sweet potatoes, peeled and diced
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 2 bay leaves 2 bay leaves
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 5g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced pumpkin and sweet potatoes to the pot, along with the paprika and bay leaves. Stir well to coat the vegetables with the spices.
3. 3.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the vegetables are tender.
4. 4.
   Remove the bay leaves from the pot and use an immersion blender to puree the soup until smooth.
5. 5.
   Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
6. 6.
   Serve the creamy pejibaye soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pumpkin — Make sure to choose a pumpkin variety that is suitable for cooking, such as sugar pumpkin or butternut squash. Remove the seeds and fibrous parts before dicing.
• Sweet potatoes — Look for sweet potatoes with firm, smooth skin. Peel them before dicing to ensure a smooth texture in the soup.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the soup.
• Serve the soup with a dollop of sour cream or a sprinkle of grated cheese for added richness.
• If you prefer a thinner consistency, you can adjust the thickness of the soup by adding more vegetable broth.
• Experiment with different herbs and spices to customize the flavor profile of the soup to your liking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the creamy pejibaye soup as a starter before a hearty Croatian main course. Pair it with crusty bread or garlic croutons for a satisfying meal.

Presentation advice

Garnish the soup with a sprig of fresh parsley or a drizzle of olive oil to add a pop of color and enhance the visual appeal of the dish. Serve it in individual bowls or small soup cups for an elegant presentation.