And best of all, the craveable taste ofavocado.
Making a cream soup usually involves using milk or, well, cream.
Cream is high in saturated fats, which can cause high levels of cholesterol.
Waterbury Publications, Inc.
Avocado is filled with other nutrients, and it’s virtually sodium-, sugar-, and cholesterol-free.
Mexican crema adds the final touch in the flavor profile of this soup.
Crema is basically a thin sour cream available in the dairy section of most supermarkets.
It won’t compromise the creaminess of the final product at all.
In a medium skillet, heat 2 tablespoons of the olive oil over medium heat.
Scoop the avocado flesh into a large bowl; mash.
Transfer the mixture to a food processor; blend until smooth.
Pour through a fine-mesh strainer into a large bowl.
Cover and chill at least 20 minutes.
In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat.
Add the pumpkin seeds and cook until they begin to pop and are slightly toasted, about 3 minutes.
Add the remaining 2 tablespoons lime juice and the chili powder.
Cook and stir until the lime juice has completely evaporated.
To serve, divide the soup among 6 bowls.
Drizzle with crema and top with pumpkin seeds.
Garnish with minced jalapeno, if using.
The easy way to make healthier comfort foods
