Sopa de Calabaza
By: Thierry Isambert
Zapallo or calabaza is Spanish for pumpkin, and this simple recipe is delicious with organic and fresh ingredients. You can choose to serve it in a demitasse for cocktail hour, or garnish with pumpkin seeds and fresh oregano and serve it in a natural pumpkin or a china soup bowl.
I prefer to use pumpkins when they're in season but Acorn Squash and Butternut Squash work just as well.
The onions, garlic, cumin tomatoes and chicken stock bring out the natural flavors of the pumpkin in this recipe.
- 1/4 cup Olive Oil
- 2 lbs Calabaza, peeled & cubed
- Salt & freshly ground black pepper
- 2 White onions, diced large
- 1 Red Pepper, diced large
- 2 Cloves Garlic, crushed
- 2 Cups White Wine
- 2 Quarts Chicken Stock
- 2 Quarts Heavy Cream
- 1/2 Bunch Thyme (about 12 sprigs)
- 3 Teaspoons Sugar
Preheat Oven to 350 degrees farenheit. Drizzle a little olive oil over the calabaza. Season with salt and pepper, then roast in the oven until it's tender, about half an hour.
In a large stock pot, heat 1/4 cup of olive oil, then sauté onions, red pepper and garlic. Cook for 8 minutes or until it's caramelized.
Deglaze with the white wine. Add chicken stock and heavy cream, sugar, and the roasted calabaza. Add the thyme, then bring the mixture to a boil and simmer for about 20 minutes.
Puree all the ingredients, strain the soup and adjust the seasonings to taste.
Serve in a small calabaza which has been carved out, or in a china soup bowl.