Sopa de Calabaza (Pumpkin and butternut squash soup)

Serves: 4-6 people
Total Time: 40 min


2 tbsp olive oil
1 onion (diced)
1 roasted poblano pepper (diced)
1 lb peeled pumpkin (diced)
1 lb peeled butternut squash (diced)
8 cups of chicken stock
1 tbsp salt, 1 tsp pepper, 1 dash of cumin (3 spice perfecta)
6 Small Carnival Pumpkins

Nutmeg cream topping

Dash of nutmeg
½ cup heavy cream
Dash of salt
2 tsp of sugar


In a heavy sauce pan, sauté olive oil and diced onions until translucent. Remember to lightly season with the 3 spice perfecta.

Add poblano peppers, pumpkin, and butternut squash. At this point, lightly season and mix ingredients together to let them “meet and greet” and to develop the “sabor” (flavor).
Once both the pumpkin and butternut squash are fork tender, place them (in batches) in food processor.
Add some stock to help puree smoother.
Once you a have a good smooth pure, pour in pan along with the remaining stock and turn oven to a low-med heat. Simmer for 10-15 min.

Carnival Pumpkin Bowls: (Pre-heat oven 350*)

Slice of the tip of the pumpkin, revealing the center and scoop out all seeds. This is where you take your paring knife and carve out some of the flesh to from a bowl. Careful not to go to deep, we don’t want to puncture the bottom or side of the bowl. Sprinkle the inside with cinnamon and sugar.
Place Carnival Pumpkin’s on two cookie sheet trays and roast in the oven for 30 minutes or until flesh is tender. Remove from oven and set aside.

Nutmeg cream topping

In a mixing bowl, pour in cream, salt, sugar, and nutmeg. Whip until the cream becomes semi-stiff.

To serve, use a ladle and pour soup in pumpkin bowls. Put about 1 tbsp. of nutmeg cream topping on top and serve. The end result should be a trip of goose bumps all over your body.

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