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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 you have just a half pumpkin, scoop out the seeds. Place the pumpkin cut side down on baking sheet lined with parchment and roast it until it can be pierced with a fork about 30minutes.

Slice the onion and cut the garlic in half lengthwise. Cook the onion and garlic with 2 Tablespoons of oil in a medium sized pot over medium to medium-low heat. You want everything to soften but not brown.

Once the onion starts to look a bit translucent add the cumin. Stir everything together, add the 4 cups of water and the bay leaf. Bring your heat to low until your pumpkin is ready.

Once the pumpkin is tender remove it from the oven. Let it cool a bit, then scoop it out putting all of the pieces in the soup you have on the stove. Simmer for a 10 minutes.Turn off the stove. Let it cool a bit, remove the bay leaf and then blend everything with a hand blender. Stir in the salt, allspice, and honey. Taste it. Does it need and a little more salt, honey or allspice? If you think it needs it add it, but show restrain with the allspice. Maybe add just 1/8 teaspoon more if you are adding extra.


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