Calabaza Soup

Calabaza Soup

Latin American Pumpkin Soup - Rich, Creamy and Flavorful

Ingredients

  • 2 lbs calabaza squash (can substitute butternut squash), peeled and cubed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 4 cups vegetable or chicken broth
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup heavy cream (or coconut milk for dairy-free)
  • Salt and pepper to taste
  • Toasted pepitas (pumpkin seeds) for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and sauté until translucent, about 5 minutes.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Add cubed calabaza, cumin, cinnamon, and nutmeg. Stir to coat the squash with spices.
  5. Pour in the broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until the squash is very tender.
  6. Remove from heat and let cool slightly.
  7. Use an immersion blender to purée the soup until smooth (or transfer to a blender in batches).
  8. Return soup to the pot if needed, stir in cream, and warm over low heat.
  9. Season with salt and pepper to taste.
  10. Serve hot, garnished with toasted pepitas.

Pro Tip

For extra flavor, roast the calabaza in the oven before adding it to the soup. This caramelizes the natural sugars in the squash and adds depth to the final dish.