Pumpkin Soup with Candied Pumpkin Seeds

Pumpkin Soup with Candied Pumpkin SeedsRecipe
Jim Franco
Calabaza is similar to pumpkin and has a sweet flavor like butternut squash.
Makes 6 servings


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2 tablespoons olive oil
1 large Vidalia onion, chopped (4 cups)
3 fresh thyme sprigs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups diced calabaza or butternut squash
2 (14-ounce) cans low-sodium fat-free chicken broth
Garnish: fresh thyme sprigs


Prep: 15 Minutes
Cook: 1 Hours

1. Heat oil in a large saucepan over medium-high heat. Add onion and next 3 ingredients; cook, stirring frequently, about 6 minutes or until onions are translucent. Add calabaza and broth; bring to a boil. Reduce heat, and simmer 20 minutes; remove thyme sprigs.

2. Transfer mixture to a blender or food processor, and puree in batches, scraping down sides. Return to clean saucepan. Reheat soup if necessary. Ladle soup into 6 warmed bowls. Add Candied Pumpkin Seeds to each; garnish, if desired.

Created date

January 2007