Pumpkin Soup

This soup is made with calabaza, which is the word for pumpkin in Spanish and also a type of pumpkin eaten all over the Caribbean. You can find it cut in half and wrapped in plastic in most supermarkets. You can also use kabocha, which is a Japanese squash that is very similar in texture and flavor. In case the word pumpkin puts a jack-o-lantern in your head, they both have a green skin and more often than not are small to medium in size.

This recipe serves 2-4 and uses half a pumpkin. That said, I like to roast the whole pumpkin or kabocha (unless I buy one already cut in half) and use the rest in other ways. Pieces of roasted pumpkin are great with burrata, a little pistachio oil, a sprinkling of pistachios, and some Maldon salt. They are also great in a grain bowl.


1 small onion

2 garlic cloves

2 Tablespoons olive oil

1 teaspoon cumin

1/2 a calabaza or kabocha (see note above)

4 cups water

1 bay leaf

2 Tablespoons honey

1/8 teaspoon allspice

Preheat your oven to 350°

If you have a whole pumpkin slice it in half and scoop out the seeds. If yo