Real California Recipes Cookbook
It’s time to roll up your sleeves and get down to business! Our recipe book is full of the latest and greatest as well as your classic favorites. And the best part? It’s only a click away.
Recipes
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