Caribbean Pumpkin Soup


  • 4 tbs unsalted butter
  • 2 large onions, minced
  • 2 lbs calabaza pumpkin (avilable in Latin stores)
  • 5 cups chicken stock
  • 1 cup light cream
  • kosher salt and black pepper to taste
  • Dash of Tabasco
  • fresh ground nutmeg


  • Heat the butter in a large, heavy saucepan and saute the onions until tender, but not browned.
  • Pare the pumpkin and remove any seeds and strings, then cut into 1 inch cubes.
  • Add the pumpkin and chicken stock, to the saucepan and simmer until the pumpkin is disintegrating. About 45 minutes.
  • Cool slightly and place the contents of the saucepan in a food processor or blender and process until smooth. Do not over blend.
  • Return the mixture to the saucepan, season with salt and pepper.
  • Add the cream and Tabasco and reheat gently.
  • Sprinkle with a little nutmeg.

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