Fall Soup — Latino Style

Betty Cortina, @bettycortina writes in NBCLatinoNews.com that typically, calabaza makes its appearances in Hispanic brothy soups or stews to add flavor. But in today’s recipe it is the star ingredient. It’s a simple technique—cook the calabaza with a few aromatic vegetables and the liquid of your choice, then puree—that can be used to make a hearty, creamy soup out of just about any vegetable, without having to rely on actual cream or butter. (Here, I used light unsweetened coconut milk for extra smoothness.) If your family is like mine — they never met a vegetable they didn’t hate — this is a great way to sneak one in.
Calabaza, sweet and nutty in flavor, is high in vitamins A and C and potassium. (Photo/Betty Cortina)
Calabaza soup with coconut
2 T olive oil 1 medium yellow onion, diced into 1-inch pieces 1 leek, green parts discarded, white portion chopped into 1-inch pieces 1 stalk celery, diced into 1-inch pieces 2 medium carrots, diced into 1-inch pieced 1-inch piece of fresh ginger, minced 2 to 3 lbs of calabaza, skinned and cut into 1- to 2-inch chunks 2 to 3 cups, unsalted chicken or vegetable stock 1 cup coconut milk salt and pepper to taste Chili powder and toasted pepitas, for garnish