Calabaza Soup Sopa De Calabaza Recipes

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CALABAZA SOUP WITH CINNAMON CREME FRAICHE: SOPA DE CALABAZA CON CANELA CREMA FRESCA



Calabaza Soup with Cinnamon Creme Fraiche: Sopa de Calabaza con Canela Crema Fresca image

Provided by Aarón Sánchez

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon minced garlic
2 quarts chicken stock
1 cup heavy cream
1/4 cup creme fraiche or sour cream
1 teaspoon ground canela (Mexican cinnamon)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground chile de arbol
1/2 teaspoon ground clove
2 teaspoons ground panela or piloncillo (if not available, use brown sugar)
1 cup extra-virgin olive oil, plus 1 tablespoon
1 pound calabaza, peeled and diced into 1-inch pieces
1 white onion, cut into small dice

Steps:

  • Preheat oven to 400 degrees F. In a small saute pan toast the cumin, coriander, chile, and clove for 3 minutes over medium heat. When the spices have begun to release their aroma, add them to a large mixing bowl with the panela and olive oil, mix well with a whisk to break up any clumps of spices.
  • Add the diced and peeled calabaza and mix well to coat. Pour the calabaza onto a large sheet tray and place in the oven to roast until the calabaza has softened and caramelized, about 30 minutes.
  • While the calabaza is in the oven, heat 1 tablespoon of olive oil in a large saucepan, when the oil begins to smoke add the onion and garlic and saute for around 5 minutes.
  • When the onion has become translucent add the calabaza and chicken stock and cook at a gentle simmer for 15 minutes, puree the mixture with a hand held blender, add the heavy cream, and simmer for another 5 minutes, season with salt and pepper and reserve in a warm place.
  • In a small bowl combine the creme fraiche and canela and mix well. To serve, ladle the soup into a large bowl and finish with a dollop of the canela-creme fraiche.

SOPA DE FLOR DE CALABAZA -- MEXICAN SQUASH BLOSSOM SOUP



Sopa De Flor De Calabaza -- Mexican Squash Blossom Soup image

Adapted from Frida's Fiestas: Recipes and Reminiscences of Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle.

Provided by Molly53

Categories     Corn

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 large white onion, peeled and minced
1 garlic clove, peeled and minced
4 tablespoons butter
2 ears corn, kernels cut off
3 poblano chiles, roasted, peeled, seeded, and cut in strips
1 cup zucchini, coarsely chopped
2 cups mushrooms, sliced
4 cups squash blossoms, stems and sepals removed, blossoms coarsely chopped
6 cups chicken broth
5 corn tortillas, cut in small squares and fried until crispy in a little vegetable oil (feel free to substitute store-bought corn chips, if you wish)
creme fraiche or sour cream

Steps:

  • In a large heavy pot, melt butter and sauté the garlic and onions until translucent, about 3 minutes.
  • Add the corn kernels, chiles, and zucchini and cook for two more minutes.
  • Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.
  • Add chicken broth and bring to a boil.
  • Lower heat and simmer and additional 10 to 12 minutes.
  • Adjust salt to taste.
  • Serve with a tortilla squares and a spoonful of creme frâiche or heavy cream.

Nutrition Facts : Calories 216.7, Fat 10.4, SaturatedFat 5.5, Cholesterol 20.4, Sodium 829.1, Carbohydrate 24.1, Fiber 3.4, Sugar 5.9, Protein 9.2

CREMA DE CALABAZA (CREAMY SQUASH SOUP)



Crema De Calabaza (Creamy Squash Soup) image

Translated from "Atrévete a cocinar" by Karlos Arguiñano. This is a quick and easy recipe, and the soup is perfect for a chilly autumn or winter day. NOTE: The most common squash is Spain are large butternut-shaped gourds, green on the outside and bright orange on the inside, and are bigger than most people shopping in the city can carry. Seriously they look like the Incredible Hulk's forearms. So people tend to buy squash in slices. Acorn or pumpkin should do the trick, though I admit the Spanish variety is much easier to peel and slice.

Provided by Valeria

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

400 g squash
1 (200 g) potatoes
2 carrots
1 leek
2 tablespoons olive oil
salt

Steps:

  • Boil 1 L water in a saucepan.
  • Cut squash into cubes.
  • Cut off top and bottom of carrots, peel them and cut them into 1/3-inch-thick disks.
  • Clean the leak, reserve a part of it for garnish and slice the rest.
  • Peel the potato and cut into stew chunks.
  • Add vegetables to saucepan, add 2 tbsp oil and 1/2 tsp salt, or to taste. Cover and let cook 25 minutes on medium heat.
  • Remove vegetables from heat. Blend with hand blender until smooth and creamy. Before serving in bowls, garnish surface with fine strips of leek.

Nutrition Facts : Calories 140.2, Fat 7.1, SaturatedFat 1, Sodium 30.6, Carbohydrate 18.2, Fiber 3.5, Sugar 4.8, Protein 2.8

PUMPKIN FLOWER SOUP (SOPA DE FLOR DE CALABAZA)



Pumpkin Flower Soup (Sopa de Flor de Calabaza) image

I fell in love with this soup in Mexico. I used to export my own cans of it (yes, Campbell's sells it in Mexico) ... so I had to get the recipe for myself, especially since I am growing pumpkins and have tons of flowers in my garden! Also I plan to can it. If Campbell's can, so can I! You can substitute other squash flowers; if you don't have epazote, tarragon is a good substitute.

Provided by Shanda

Categories     Cream Soups

Time 1h10m

Yield 12

Number Of Ingredients 14

1 poblano chile, or more to taste
1 cup butter
2 large onions, minced
1 head garlic, minced, or to taste
4 cups diced zucchini
2 cups fresh corn kernels
1 cup diced carrots
2 cups tomato puree
6 cups water
1 sprig epazote (found in Hispanic markets)
4 cubes chicken bouillon
4 cups fresh pumpkin flowers, washed and coarsely chopped
1 ½ cups heavy cream
salt and pepper to taste

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the poblano pepper in half from top to bottom; remove the stem and seeds, and place the pepper, cut side down, onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Place the blackened pepper into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 10 minutes. Once cool, peel the skin from the pepper.
  • Melt the butter in a large sauce pan over medium-low heat, and cook and stir the onions until translucent, 3 to 5 minutes. Stir in the garlic, cook and stir for another 2 to 3 minutes until cooked but not browned, and add the zucchini, corn, and carrots. Cook and stir the vegetables until tender, about 15 minutes. Pour in the tomato puree and water, and add the epazote, chicken bouillon cubes, and peeled poblano pepper. Bring the mixture to a boil, reduce heat, and simmer for about 10 minutes.
  • Working in batches if necessary, pour the soup into a blender and blend until smooth. Pour the blended soup into a large saucepan, and bring to a simmer over medium-low heat. Stir in the chopped pumpkin flowers, and simmer until cooked and tender, 5 to 10 minutes. Stir in the cream, mix well, and add salt and pepper to taste.

Nutrition Facts : Calories 310.9 calories, Carbohydrate 16.9 g, Cholesterol 81.6 mg, Fat 27 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 16.7 g, Sodium 692.7 mg, Sugar 5.3 g

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