Vegetarian, Vegan, Paleo and Cuban Mom Approved! This velvety soup is just perfect for those fall months when you are looking for something delicious and easy to warm you up. The coconut milk gives it a rich and creamy texture with notes of cinnamon that hit your palate at the end. Perfect for the holiday season. This fresh and hearty dish can be served as a first course or a full meal.
Look at this gorgeous pumpkin! It is almost too pretty to eat. Calabaza is a squash that is naturally sweeter than your other pumpkin varieties. This particular squash that I found at the farmers market, was a Cuban calabaza. The farmer from Possum Hollow Farms, planted the seeds that he brought back from Havana in his farm right here in Alachua! How exciting is that! We are so lucky to have such great resources in this area at our fingertips.
- Prep Time: 10m
- Cook Time: 45m
- Total Time: 1h
- Serves: 12 ounces
- Yield: 8 Servings
- Category: Soups
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 4 celery ribs, diced
- 3 carrots, diced
- 4 garlic cloves, minced
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon herbs de provence
- 1 Calabaza Squash, chunked
- 32 ounces Vegetable Stock
- 1 coconut milk can
- salt and pepper to taste
Instructions
- In a soup pot, heat olive oil. Saute onion, celery, carrot, garlic, cinnamon, nutmeg and herbs de provence until vegetables are soft. Add squash, stock, milk and season with salt and pepper.
- Simmer over medium heat for 45 minutes or until squash is soft.
- Using an immersion wand or food blender, puree soup until smooth
- Garnish with toasted pumpkin seeds and a drizzle of good olive oil. Serve warm.
Best soup ever! Thank you chef Christy for sharing your recipes with us! Can’t wait to make it in my kitchen with my family !
So glad you enjoyed it!!