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Pumpkin Soup

Rich and hearty pumpkin soup made with roasted calabaza squash, blended with onions and chicken broth, and finished with heavy cream.

Difficulty Easy
Time 40 min
Servings 4
Ingredients 8
Steps 10
Pumpkin Soup
Cuisine not specified Updated 4/16/2011

Ingredients

Measured from the catalog payload.

  • 1 lb calabaza squash cubed
  • 2 cups chicken broth
  • 1 1/2 teaspoons salt
  • 1 piece onion chopped
  • 1 teaspoon garlic powder
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried parsley

Instructions

10 cooking steps

  1. Place the calabaza in a baking tray, and then sprinkle ground black pepper and garlic powder on the calabaza.
  2. Preheat oven to 350 degrees Fahrenheit and bake the calabaza for 18 to 20 minutes.
  3. Remove the calabaza from the oven and set aside until it cools down.
  4. Place the calabaza in a blender along with onions and chicken broth, and then blend until smooth.
  5. Heat a cooking pot and pour-in the calabaza puree. Let boil.
  6. Add salt and heavy whipping cream, and then cook for 15 minutes.
  7. Turn the heat off, and then transfer to a serving bowl.
  8. Garnish with dried parsley.
  9. Serve hot.
  10. Share and enjoy!

Catalog details

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Vegetable No tags Public recipe Revision 1