Calabaza, or West Indian pumpkin, is used in this creamy and chunky soup, which is prepared without added fat. If calabaza is not available, you can substitute any firm-fleshed squash, such as buttercup, butternut, or turban.
1 lb. calabaza, peeled, seeded, and cut into 1/2-inch cubes (about 3 cups)
1 medium onion, finely chopped
3/4 tsp. salt
1/4 tsp. black pepper
1 1/4 cups fat-free chicken broth or vegetable broth
1 tsp. ground cumin
1/8 tsp. grated nutmeg
Chopped fresh oregano or parsley, for garnish
1. In a large saucepan, combine calabaza and 1 cup water. Bring to a boil over high heat. Then reduce to a simmer, cover, and cook until tender and easily broken when pressed with the back of a spoon, about 20 minutes.
2. Add onion and cook covered for another 5 minutes. Stir in salt, pepper, and broth, and remove from heat. Allow to cool for 10 to 15 minutes.
3. Pour half of the mixture into a blender and process for several seconds until smooth. Return the pureed portion to the pot and stir well. Stir in cumin and nutmeg, and cook uncovered, over medium-low heat for 5 minutes.
4. Serve hot garnished with oregano or parsley.