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Creamy Caribbean Calabaza Soup

Velvety calabaza soup with onion, garlic, thyme and a splash of coconut milk, cooked and blended in one bowl.

By Wanda Oyola 40 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A bowl of bright orange calabaza soup with a swirl of coconut milk, pumpkin seeds and cilantro.

Calabaza, the West Indian pumpkin sold in big wedges at Sedano's and Publix, has sweet, bright orange flesh that turns silky as it cooks. Here it simmers with onion, garlic and thyme, and a little coconut milk rounds it out into a smooth, golden soup with a warm island flavor.

The Thermomix® TM7™ does the whole job in one bowl: it chops the onion and garlic, sautés them, cooks the calabaza in broth and blends everything until creamy. If you can't find calabaza, butternut squash gives you a very similar soup, just a little sweeter.

Made in the Thermomix® TM7™

Creamy Caribbean Calabaza Soup

Makes: About 1.5 L (6 cups)

  • Prep15 min
  • Cook25 min
  • Total40 min
  • Serves4

Ingredients

To serve

Instructions

  1. Place the onion and garlic in the mixing bowl and chop 5 sec/speed 5. Scrape down the sides of the bowl with the spatula.
  2. Add the olive oil and sauté 3 min/120°C (250°F)/speed 1.
  3. Add the calabaza, broth, thyme, salt, pepper and allspice. Insert the measuring cup and cook 20 min/100°C (212°F)/speed 1.
  4. Check that the calabaza is very tender when you pierce it with the tip of a knife. If not, cook 3-5 min more at the same setting.
  5. Add the coconut milk. With the measuring cup in place, blend 1 min/speed 5-10, increasing speed gradually, until very smooth.
  6. Taste and adjust the salt. Serve hot with a drizzle of coconut milk, pumpkin seeds and cilantro.

Tips

  • Calabaza is sold in wedges with the seeds still in. Scoop out the seeds, set the wedge flat on the board and cut away the skin with a sharp knife before cutting it in pieces.
  • For a little heat, add 1/2 seeded Scotch bonnet or habanero pepper with the onion and garlic in step 1.
  • The soup keeps 4 days in the fridge and 3 months in the freezer. It thickens as it sits, so loosen it with a splash of broth when you reheat it.
  • Make it a meal with crusty bread or white rice on the side, or stir in a handful of cooked shrimp just before serving.

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