Pumpkin Cream Soup with Queso Frito

Ingredients

• 3 tbsp olive oil
• 1 medium yellow onion
• 2 sprigs Fresh rosemary
• 4 garlic cloves
• 6 cups chicken broth
• 4 cups of pumpkin cut into cubes
• ⅓ cup Crema Salvadoreña
• ½ cup Queso de Freír
• 1 ½ cup canola oil to fry the cheese
• ¼ cup toasted pumpkin seeds
• Salt and pepper

Preparation

1. In a pot, over medium-high heat, cook the chicken broth, pumpkin, onion, rosemary and garlic. Bring to a boil, reduce heat to low, cover the pot and simmer for 30 minutes or until all vegetables are tender. 
2. In the meantime, in a small pan fry the Queso de Freír cubes in hot canola oil until golden brown. Remove them from the oil onto a paper-towel lined plate to absorb any excess oil. Set aside until the soup is ready to serve.
3. When the pumpkin is cooked, remove from heat and add the olive oil. Using an immersion blender, process the vegetables into a soup. Season with salt and pepper to taste. Add more chicken broth if needed until smooth.
4. Return soup to the heat and bring to a simmer again. Reduce heat to low and stirring, add the Crema Salvadoreña.  Remove the soup from the heat when it reaches desired consistency. Add salt and pepper if needed.
5. Pour into soup bowls and drizzle with Crema Salvadoreña. Garnish with cubes of Queso Frito and toasted pumpkin seeds.