Calabaza soup - Garden Plants and Gardening Forum

A Caribbean Garden · 06-02-2008, 05:13 PM

This content is syndicated via RSS from the blog: Caribbean Garden

Calabaza is the Spanish name for the most common West Indian pumpkins, which tend to be smaller in size than those in temperate regions and have bright orange flesh and a sweet, rich taste. (C. moschata). The more common names are “rough skin pumpkin” or “crapaud skin pumpkin”. Interestingly, kabocha squash was actually bred from these–hence the similarity in taste, color and texture and the rough skin.
I have included in the recipe ingredient options for readers from different regions.

Another great option is to omit the first 2 ingredients-Cuban oregano/sage and bacon, and add 1 cup chopped sweet potato and 1-2 tablespoons grated fresh ginger when you add the pumpkin pieces, and some cream at the end. This will give a refreshing sweet-gingery soup.

Ingredients

10 whole fresh baby leaves of “Spanish Thyme” (Cuban Oregano) or 10 whole fresh sage leaves plus 1 1/2 teaspoons chopped fresh leaves of whichever herb is used
4 slices bacon or soya bacon, chopped (optional)
3-4 lbs calabaza pumpkin or kabocha squash, peeled, seeded and cut into 2 inch pieces
4 tbs olive oil
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon minced hot pepper or to taste (optional)
1 chopped seasoning pepper (optional)
1 sprig of fresh thyme or some tarragon
3 1/2 cups chicken or vegetable broth
1 cup water
Salt and black pepper to taste

Preparation

Fry Spanish thyme or sage leaves in 2 tablespoons of the oil- 10-15 seconds for the former, 3 to 5 seconds for sage. Transfer leaves with a slotted spoon to paper towels to drain. Fry chopped bacon if using, remove to paper towels to drain.

Add remaining olive oil to pot, then cook onion, stirring, until softened. Stir in garlic and remaining herbs and cook, stirring, about 2 minutes. Add pumpkin/squash and sauté for 5 minutes, turning constantly. Add broth and water and simmer covered, 20-30 minutes until pieces are tender.

Let soup cool a bit and then purée soup in batches in a blender, transferring to a bowl. Return soup to pot and reheat. If necessary, thin to desired consistency with a little water. Season with salt and black pepper to taste.

Serve sprinkled with bacon and fried leaves.

Read more at Caribbean Garden...

06-02-2008, 05:13 PM	#1
A Caribbean Garden Green Thumb Join Date: Dec 2007 Posts: 48	Calabaza soup This content is syndicated via RSS from the blog: Caribbean Garden Calabaza is the Spanish name for the most common West Indian pumpkins, which tend to be smaller in size than those in temperate regions and have bright orange flesh and a sweet, rich taste. (C. moschata). The more common names are “rough skin pumpkin” or “crapaud skin pumpkin”. Interestingly, kabocha squash was actually bred from these–hence the similarity in taste, color and texture and the rough skin. I have included in the recipe ingredient options for readers from different regions. Another great option is to omit the first 2 ingredients-Cuban oregano/sage and bacon, and add 1 cup chopped sweet potato and 1-2 tablespoons grated fresh ginger when you add the pumpkin pieces, and some cream at the end. This will give a refreshing sweet-gingery soup. Ingredients 10 whole fresh baby leaves of “Spanish Thyme” (Cuban Oregano) or 10 whole fresh sage leaves plus 1 1/2 teaspoons chopped fresh leaves of whichever herb is used 4 slices bacon or soya bacon, chopped (optional) 3-4 lbs calabaza pumpkin or kabocha squash, peeled, seeded and cut into 2 inch pieces 4 tbs olive oil 1 large onion, chopped 2 garlic cloves, minced 1 teaspoon minced hot pepper or to taste (optional) 1 chopped seasoning pepper (optional) 1 sprig of fresh thyme or some tarragon 3 1/2 cups chicken or vegetable broth 1 cup water Salt and black pepper to taste Preparation Fry Spanish thyme or sage leaves in 2 tablespoons of the oil- 10-15 seconds for the former, 3 to 5 seconds for sage. Transfer leaves with a slotted spoon to paper towels to drain. Fry chopped bacon if using, remove to paper towels to drain. Add remaining olive oil to pot, then cook onion, stirring, until softened. Stir in garlic and remaining herbs and cook, stirring, about 2 minutes. Add pumpkin/squash and sauté for 5 minutes, turning constantly. Add broth and water and simmer covered, 20-30 minutes until pieces are tender. Let soup cool a bit and then purée soup in batches in a blender, transferring to a bowl. Return soup to pot and reheat. If necessary, thin to desired consistency with a little water. Season with salt and black pepper to taste. Serve sprinkled with bacon and fried leaves. Read more at Caribbean Garden...

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