I’ve always loved cream of pumpkin soup.
When I realized that kalabasa and pumpkin were kind of in the same family, I found a recipe and started making it at home.
Over the years I’ve tweaked this a bit, and this is the procedure that works for me.
- kalabasa – peeled and chopped into cubes
- carrots – peeled and chopped
- garlic – peeled and crushed
- olive oil
- coconut cream – half a can
- pork broth cube – optional
- black pepper
I’m really sorry, I’m terrible with measurements!
1. The first thing you need to do is cook the kalabasa and carrots until they’re soft.
- Option 1: Boil in water until you can easily pierce them with a fork.
- Option 2: Roast them in the oven with olive oil and garlic for about 20-30 minutes.
I prefer option 2. I like the texture that comes with roasting.
2. If you did option 2, put the cooked vegetables in a pot with water. Use just enough water to cover the vegetables. I usually have pork broth on standby, so I use that.
Add butter, and a pork broth cube. Bring to a boil.
Soon you’ll notice that the vegetables are starting to get so soft that they fall apart when you pierce them with a fork. Turn off the flame. Get your blender.
3. Get your ladle and pour some broth and vegetables into the blender. Blend to your preferred smoothness. Add a little at a time until you’ve blended all the vegetables.
EDIT: No blender? No problem! The vegetables should be soft enough to mash with a fork. Just think of it as an arm workout!
4. Pour everything back into the pot. Turn on the flame again. Keep the heat low.
5. Add coconut milk. Stir and bring to a simmer.
6. Season with cumin, cinnamon and black pepper. Add water if you want the soup thinner and smoother. Add butter for a silky texture.
7. Serve hot.
Enjoy with some sour cream on top, or toasty croutons!
Nutmeg is a good spice for squash soup.