Name: Pumpkin Soup (Sopa de Calabaza)
Yield: Serves 4 to 6
Cuisine: American
Ingredients: ½ cup heavy cream; ¼ cup chopped flat-leaf parsley, for garnish; Salt and freshly ground black pepper; 1 1-ounce cone piloncillo (see Note) or 2 tablespoons dark brown sugar plus 1 tablespoon molasses; 1 teaspoon ground cinnamon, preferably Mexican canela (see Note); 1 cup extra-virgin olive oil, plus 2 tablespoons for sautéing; 1 teaspoon cayenne; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ¼ cup pepitas (raw hulled green pumpkin seeds), roasted and salted (see Note); 1 pound calabaza, peeled, cleaned, and cut into ½-inch chunks (see Note); 1 medium white onion, chopped; 2 garlic cloves, slivered; 2 quarts Chicken Broth

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

Calabaza is used a great deal in Latin America, much more than pumpkin is used in the States. Although calabaza is consumed year-round in Latin America, this soup is a nice prelude to any fall or winter meal in the colder climates. I currently have a version on the menu at my restaurant, Paladar.

Ingredients

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoo

Method

Preheat the oven to 400°F.

Place a small dry skillet over medium-low heat and toast the cumin, coriander, cayenne, and canela for 1 minute, until fragrant, shaking the pan so they do not scorch. Put the toasted spices in a large mixing bowl. Grate the piloncillo with a b