Cuban Sopa de Calabaza (Pumpkin Soup)
Ingredients
- 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
Instructions
- Heat the oil over medium heat, then add the onion and garlic and stir until caramelized.
- Add the cumin and stir for 30 seconds until fragrant. Add the pumpkin and stock.
- 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.
- 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.
Notes
A variety of squash soups are often found on the menu at finca paladares.
