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Brooks Tropicals


Sopa de calabaza

This is what calabaza is known for throughout the Caribbean and South and Central America, a creamy delicious soup. Ask a friend from one of those areas for their calabaza soup recipe. For sure they have one or have a copy of their mother's or grandmother's ready to email you.


2 pounds or 3 cups baked calabaza
1 white onion, chopped
1 green pepper, seeds and stem discarded, coarsely chopped
1 red pepper, seeds and stem discarded, coarsely chopped
1 cup white wine
1/8 cup olive oil
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 cup vegetable stock
1 cup heavy cream
1 tsp thyme

Yield: 4 cups
Prep time: 1 hour, plus 40 minutes for the calabaza baking

Cooking with calabaza


1. Preheat oven to 350°. Bake the calabaza.
2. In a large stockpot over medium-high heat, add the olive oil and garlic. Sauté for 2 to 3 minutes. Add the onion and green and red peppers. Cook 10 minutes.
3. Puree the calabaza with the onion and green and red pepper mixture. Add white wine for easy pureeing.
4. Return the purée back to the stockpot. Add the vegetable stock. Stir to combine. Bring to a boil. Add the heavy cream and thyme. Reduce heat and simmer for 20 to 30 minutes until the consistency of your choosing.
5. Serve hot.

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