Sopa de calabaza amarilla (8 personas)
Yellow Pumpkin Soup
500 g of yellow pumpkin
1 liter of skimmed milk
100 ml liquid cream
1 liter vegetable soup
4 slices of white loaf bread fried in avocado oil
Salt, pepper
1 teaspoon of finely chopped ciboulette
Paltita avocado oil

Cut the pumpkin in cubes and place them boiling water with salt. Once the pumpkin cubes are cooked, remove them from the water and let them cool.
Keep the water boiling and add the vegetables to the water to obtain the soup needed. Cook approximately 30 minutes.
Once cool, put the pumpkin cubes in a blender with skim milk and liquefy. Pass the vegetable soup through a strainer and pour the soup into the blender; add salt and pepper to taste.
Put the contents of the blender in a pot at low heat and stir every now and then. Cut the bread in small cubes and fry them in avocado oil until they are golden.
Add the cream to the slowly cooking soup, stir, and check for salt and pepper.
Serve the soup and add the croutons, the ciboulette and a splash of Paltita avocado oil.