This past weekend David and Carla (son and wife) dropped by and gifted us a big piece of calabaza (West Indian pumpkin) from their adventures in their neighborhood. Miami is an amazing place. We are surrounded by tropical goodness, and the islands are just a step away.
We thought of cooking the calabaza following a traditional Cuban recipe–in chunks with garlic and onions but opted for a simple soup, instead. Oh, it was good. The soup had a beautiful orange color and a silky texture. Calabaza has a slight sweet, earthy taste. It’s comfort food packed with nutritional wholesomeness. For those of us from the Caribbean, it’s a ticket home in every spoonful.
What’s even more amazing is that it takes about 20 minutes to make. Here’s how:
- Cut the calabaza in chunks. (Leave skin.)
- Place chunks in pressure cooker with four quarts of chicken or vegetable broth in medium heat for 8 minutes. If you don’t have a pressure cooker, place the chunks in a a pot with the same amount broth for 30 minutes.
- Depressurize and use a hand blender to puree and create creamy deliciousness.
- That’s it. Get ready for magical goodness.