Pumpkin Soup

5 Nov

This is the way my mom makes pumpkin soup… We make it locally with pumpkin, but then again, in Puerto Rico you just go to the store and buy PUMPKIN. But in the US, you can’t just go to the store and buy a piece of pumpkin… Below you’ll find a Puerto Rican pumpkin.

Photo Courtesy of the blog La Vida en Mi Patio – http://lavidaenmipatio.blogspot.com

In the US there are plenty varieties of pumpkin.  This was a challenge for us when my little nephew started eating vegetables because we were not able to find a pumpkin that was the same as the pumpkins we find in Puerto Rico. So we learned that the closest varieties are actually a KABOCHA squash or a butternut squash.

This is a Kabocha Squash
Photo Courtesy from the blog Apple Pie, Patis, Paté – http://www.applepiepatispate.com

So we have made this recipe using Puerto Rican pumpkin, Kabocha squash or butternut squash… it’s really more a method than a recipe. But you get my drift, no?  They do look similar on the outside, no???



2 lbs of Kabocha squash or Caribbean Calabaza– about 4 -5 cups, peeled
1 large onion, chopped in large chunks
½ large green pepper or 1 medium one, chopped in large chunks too
1 clove of garlic, peeled
2 -3 cups vegetable broth
Water, if needed
A large pinch of oregano
Salt and Pepper
Olive oil

I always do this eyeballing the ingredients… here is how I measure things for this recipe.

  1. In a large soup pot over medium-high heat, add a little drizzle of olive oil and add the onions, peppers and garlic clove. Sautee a little bit to soften the vegetables.
  2. Add the pumpkin to the pot. Mix it all well. Add enough vegetable stock to almost cover the pumpkins. If the 2-3 cups of vegetable stock are not enough, add some water. Season with salt, pepper and a pinch of oregano.
  3. Cover the pot and allow the mixture to boil. When it reaches a rolling boil, turn down to a medium low to simmer. Cook for about 30 minutes until the pumpkin is cooked thru and very soft.
  4. Check the seasoning. Add a bit more salt or pepper if you feel it needs it.
  5. With an immersion blender, puree the contents of the pot to create a pureed soup. If you don’t have an immersion blender, transfer the pumpkin and liquid CAREFULLY in batches to a blender to blend…

Garnish with a few toasted pumpkin seeds. This is completely optional…

My mom doesn’t even use the olive oil when she was making this for my nephew. She just dumps everything in the pot and cooks it all together, then she purees. So you could even make this without oil.

If the consistency is too thick for you, just add a little bit of more vegetable stock or even water. But then check for seasoning to make sure it still tastes delicious.

Let me know how you like this… OK??


2 Responses to “Pumpkin Soup”

  1. Jocelyn Delk Adams November 5, 2012 at 10:36 am #

    This looks so comforting. It’s the perfect soup to serve this month, even as a course for Thanksgiving!

  2. Bren @ Flanboyant Eats™ November 7, 2012 at 12:23 pm #

    I like the consistency of it, but def. prefer something thicker! I love Caribbean calabaza. e use a lot of butternut squash, too as our main source of calabaza…

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