Ingredients with Measurements:
- 1 medium-sized pumpkin (about 2 lbs)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of vegetable oil
- 4 cups of chicken or vegetable broth
- 1 teaspoon of salt
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1 teaspoon of smoked paprika
- 1 cup of corn kernels
- 1 cup of cooked black beans
- 1 lime, cut into wedges
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the pumpkin in half and remove the seeds and pulp. Cut the pumpkin into small pieces and place them on a baking sheet. Roast in the oven for 30-40 minutes or until the pumpkin is tender.
3. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent.
4. Add the roasted pumpkin pieces to the pot and stir to combine.
5. Pour in the chicken or vegetable broth and add the salt, cumin, oregano, and smoked paprika. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
6. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
7. Add the corn kernels and black beans to the pot and let them cook for 5-10 minutes until they are heated through.
8. Serve the soup hot with a lime wedge and chopped cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 4g
Carbohydrates: 38g
Protein: 8g
Fiber: 10g
Substitutions for ingredients:
- Pumpkin can be substituted with butternut squash or acorn squash.
- Corn kernels can be substituted with frozen corn or canned corn.
- Black beans can be substituted with kidney beans or pinto beans.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add cooked shredded chicken or ground beef for a heartier soup.
Tips and tricks:
- To make the soup spicier, add a diced jalapeño pepper or a pinch of cayenne pepper.
- If the soup is too thick, add more broth or water to thin it out.
- For a creamier soup, add a splash of heavy cream or coconut milk.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a lime wedge and chopped cilantro.
Garnishes:
Lime wedges and chopped cilantro
Pairings:
Serve the soup with warm crusty bread or tortilla chips.
Suggested side dishes:
A side salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to wash the pumpkin thoroughly before cutting it open. Store leftover soup in the refrigerator and reheat it to an internal temperature of 165°F before serving.
Food history:
Caldo Avá de Calabaza is a traditional soup from Paraguay. It is typically made with pumpkin, corn, and beans, and seasoned with cumin and oregano.
Flavor profiles:
This soup is savory and slightly sweet, with a smoky and spicy flavor from the paprika and cumin.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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