Cuban Sopa de Calabaza (Pumpkin Soup)


Serves 4-6
By Jean Warneke


Cuban Sopa de Calabaza (Pumpkin Soup)


For 1 Batch(es)


  • 1/4 cup(s) extra-virgin olive oil
  • 1 onion(s), minced
  • 4 cloves garlic, minced
  • 1 teaspoon(s) cumin
  • 4 pounds pumpkin, peeled and cubed
  • 6 cups chicken stock
  • 1/2 cup(s) heavy cream or half-and-half
  • 3 tablespoons butter
  • Salt, to taste

Cuban Sopa de Calabaza (Pumpkin Soup) Directions

  1. Heat the oil over medium heat, then add the onion and garlic and stir until caramelized.
  2. Add the cumin and stir for 30 seconds until fragrant. Add the pumpkin and stock.
  3. Season with salt, raise the heat to high, bring to a boil, then lower the heat to simmer and cover the pan. Allow the soup to simmer until the pumpkin is tender—about 20 to 25 minutes.
  4. Blend with an immersion blender or in small batches in a food processor. Return to a low simmer and add the cream or half-and-half and butter.

Recipe notes

A variety of squash soups are often found on the menu at finca paladares. 

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