Recipe: Caribbean Pumpkin Soup (Sopa de Calabaza)

CARIBBEAN PUMPKIN SOUP
(SOPA DE CALABAZA)

2 tablespoons olive oil
2 shallots, chopped
1/2 carrot, chopped
2 pounds Calabaza squash, peeled, seeded and diced*
4 1/2 cups chicken broth, divided use
Salt and pepper (to taste)
1/2 cup half-and-half
minced fresh parsley (for garnish)

Heat olive oil in a casserole; add the shallots and carrots, saute briefly.

Add the squash, stir and cover with the 4 cups of chicken broth. Bring to a boil, reduce heat to medium, add the salt and pepper to taste and simmer, covered for 30 minutes or until the vegetables are soft.

Transfer to a food processor (careful not to overfill the food processor bowl-hot liquids expand when blended) or it you have a hand blender, blend to make a smooth soup.

Return the soup to the stove, add half-and-half and the remaining 1/2 cup chicken broth, stir until heated through (do not let the soup boil at this point). Taste and add salt if necessary.

Pour into individual bowls and garnish with the minced parsley.

*Butternut squash may be substituted for the Calbaza squash.

Makes 4-6 servings
Source: Havana Salsa by Viviana Carballo