Sopa de Calbaza

 (West Indian Pumpkin Soup) 

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.

INGREDIENTS

1 pound calabaza, cut into half-inch cubes (approximately 3 cups)

1 cup water

1 medium onion, finely chopped

3/4 teaspoon salt

1/4 teaspoon black pepper

1 1/4 cups low-fat chicken stock* or vegetable stock

1 teaspoon cumin

1/8 teaspoon nutmeg

Fresh oregano or parsley, finely chopped (for garnish)

PREPARATION

After trimming and discarding the rind and seeds, cut the calabaza into half-inch cubes. Bring cubes and 1 cup water to a boil in a large stockpot over high heat. Then cover and simmer for 20 minutes over medium heat. The calabaza should become tender, easily broken when pressed with the back of a spoon. Add the onion and cook covered for another 5 minutes. Stir in the salt, black pepper, and stock, and remove from heat. Allow to cool for 10 to 15 minutes.

 

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 the cumin and nutmeg, and cook uncovered over low-medium heat for 5 minutes. Garnish with chopped fresh oregano or parsley. Makes 2 to 3 servings.

*Prepared low-fat chicken stock is readily available in most supermarkets. You can also use regular canned stock: Chill that in the refrigerator for 2 to 3 hours, then skim off and discard the solid portion of fat that has risen to the top.