Create a Delicious
CREAMY SAVORY VEGAN PUMPKIN SOUP
Using Caribbean Pumpkin: Calabaza Squash
SAVORY VEGAN PUMPKIN SOUP
Savory Vegan Pumpkin Soup with a Caribbean Twist is a delightful and flavorful soup that combines the rich, earthy taste of pumpkin with the exotic and aromatic spices typically found in Caribbean cuisine.
Vegan Pumpkin Soup is not only a delicious and wholesome dish but also a celebration of the fall season’s bountiful produce. Its sweet and savory flavors blend, creamy texture, and aromatic spices make it a beloved choice for cozy autumn meals.
Just a little warning, what we call pumpkin in the Caribbean may look a little different from your traditional Halloween Pumpkin. In this recipe, we will be using a Calabaza Squash. If you are not familiar with some of these ingredients, you can easily find them at your nearest Hispanic/Caribbean grocery store!
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Some of the products I used:
Creamy Savory Vegan Pumpkin Soup
6
servings20
minutes45
minutesINGREDIENTS
- STEW TOGETHER
Half of a Medium Sized Calabaza Squash
1 TBSP - Olive Oil (You can use any other oil you have in hand)
1 TBSP - Vegan Butter
3 TBSP - Sofrito
1 Chopped Onion
1 chopped Cubanelle Pepper
5 Garlic Cloves (Set 2 of the 5 Garlic Gloves Aside)
4-6 Cups of Vegetable Broth (I used 1 teaspoon of better than bouillon for every 2 cups of water)
1 inch of a Green Plantain
Palm-Size amount of Cilantro Leaves
2-3 Leaves of chopped Culantro (or Recao/Recaito)
- FINISH IT OFF
1 TSP - Onion Powder
1 Teaspoon 1/2 - Salt
1 TSP - Garlic Powder
1/4 TSP - Black Pepper
1/2 TSP Adobo (Optional)
DIRECTIONS
Cut calabaza in half, scoop out the seeds and stringy bits.
Chop the half calabaza into square pieces.
Heat olive oil in a large pot over low-medium heat.
Add the sofrito, chopped onion, cubanelle pepper, culantro (recao), cilantro, vegan butter, and garlic. Mix all together.
Add the chopped calabaza to the pot and stir to cover the calabaza with all the spices.
Add 4-6 cups of Vegetable Broth. (Enough broth to cover calabaza)
Bring mixture to a boil over medium-high heat and let it simmer for 25-35 minutes. Cook until calabaza is fork tender.
While we let the calabaza boil, shred about an inch of green plantain into the mixture.
Add 2 garlic cloves to a blender or 2 minced garlic cloves into the mixture if using an immersion blender.
Add mixture to a blender or use an immersion blender to puree soup until smooth.
To finish it off, add the onion powder, garlic powder, salt, black pepper, and adobo (optional) to puree.
Serve your Savory Vegan Pumpkin Soup and garnish with Cilantro!
You can match it with any side you'd like, tostones, white rice, garlic bread, garlic naan, etc!
NOTES
- Make sure to grab a green plantain and not green bananas! Green Plantains are larger and usually sold separately. Green bananas are often sold in bunch.
- Instead of using Adobo, you can always add Sazon seasoning without Annatto so we do not alter the calabaza's soup color.
Enjoy your Vegan Pumpkin Soup!
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