Calabaza Pumpkin Coconut Soup

Vegetarian, Vegan, Paleo and Cuban Mom Approved! Do not look any further, because this dish can accommodate just about anyone’s palate and diet. Since everyone is now menu planning for their thanksgiving feast, I thought to create a recipe that would be good to serve around the holidays. I was approached by a friend the other day to consider posting a dish for vegan eaters. My latest posts have been far from vegan, so I figured now may be a good opportunity to develop a recipe that does not include any pork fat.

I love soups, especially during the fall and winter months. It gives me such a warm and comforting feeling when the temperature drops outside. Soups are also an easy way to sneak in veggies without people noticing. Perfect for kids or any non-veggie lovers. I went to the farmers market, hunting for something I could make into a soup when I came across this beautiful pumpkin. Isn’t it gorgeous?!

I spoke with the farmer from Possum Hollow Farm, who told me that this pumpkin was a true Cuban Calabaza squash. He brought back Calabaza seeds from one of his trips to Havana and began growing them right here in Alachua! How cool is that? My mom was born in Havana so I instantly connected with the farmer and the history of the squash’s origin. Without a further thought, I decided that this squash would be featured in my recipe this week. Calabaza Pumpkin Coconut Soup.. click on link attached.

This recipe could not be easier to make. You sauté all the veggies and spices, add liquid and let it simmer until soft. That simple. Well you do have to puree it once it is done cooking, but it is still a fairly simple recipe. It requires very few ingredients and just a few easy steps. Here is a shot of the soup while it is still simmering in the pot.

Calabaza squash tends to be naturally sweeter than the other pumpkin varieties which pairs well with coconut milk and the spices that I chose. The coconut milk gives it a rich and velvety texture while the after notes of cinnamon give it an almost “pumpkin pie” feel. I added a splash of lemon juice to balance out the sweet and savory flavor. Whenever I add lemon to a soup, it always has people wondering what that mystery ingredient is. Shh…dont tell anyone my secret. It is the finishing touch, to most soup recipes anyway. This fresh and hearty dish can be served as a first course or a full meal with a hunk of fresh bread. Here is a photo of the soup once it has been pureed and plated. I chose to garnish with a few toasted pumpkin seeds and drizzle of olive oil.

My mom said it was the best Calabaza soup she ever had! This is coming from a true Cuban woman who loves soup as much as I do and equally loves that variety of squash because of its sweet flavor. She often cooks with it in her soups, stews and frijoles or beans. Oh, and her beans are simply out of this world! I can almost smell it, just thinking about it.

She looks like she is enjoying the soup, don’t you think? She ate it slowly to savor each bite and then asked for an extra helping to take home with her to have for lunch the next day. She ate the rest of it as soon as she got home.