Healthy Regional Recipes Healthy Latin American Recipes Healthy Caribbean Recipes Healthy Puerto Rican Recipes Sopa de Calabaza Rostizada (Roasted Pumpkin Soup) Be the first to rate & review! El Departamento de la Comida in Puerto Rico is a nonprofit collective that supports small-scale, decentralized local food projects. This comforting and nourishing soup is one of their classics and was served often at their restaurant until it closed in 2017. It is traditionally prepared with Caribbean pumpkin, which grows abundantly in Puerto Rico. It has a sweet taste similar to butternut squash and is often used in soups and stews. Read more about the nonprofit collective. By Verónica Quiles Maldonado Published on March 3, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jenny Huang Active Time: 25 mins Total Time: 1 hr 10 mins Servings: 6 Nutrition Profile: Dairy-Free Egg Free Gluten-Free Low Carbohydrate Low-Calorie Nut-Free Soy-Free Vegan Jump to Nutrition Facts Ingredients 1 (2 pound) Caribbean pumpkin or butternut squash, peeled, seeded and cut into 1-inch pieces 6 tablespoons grapeseed oil, divided ¾ teaspoon salt, divided ½ cup diced onion 3 cloves garlic, chopped 2 tablespoons chopped peeled fresh turmeric or 2 teaspoons dried 6 cups low-sodium vegetable broth, divided 1 teaspoon chopped fresh rosemary ½ teaspoon chopped fresh oregano ½ teaspoon ground pepper Extra-virgin olive oil for serving Directions Preheat oven to 350°F. Toss pumpkin (or squash) with 2 tablespoons grapeseed oil and 1/2 teaspoon salt on a large rimmed baking sheet. Roast, stirring occasionally, until golden brown and tender, 40 to 45 minutes. Heat the remaining 4 tablespoons grapeseed oil in a large pot over medium heat. Add onion, garlic and fresh turmeric (if using dried, add it later). Cook, stirring occasionally, until soft and starting to brown, 3 to 5 minutes. Add the roasted pumpkin (or squash) and 2 cups broth. Cook, stirring occasionally and scraping up any browned bits, for 5 minutes. Add the remaining 4 cups broth and 1/4 teaspoon salt, rosemary, oregano, pepper and dried turmeric, if using. Increase heat to medium-high and bring to a simmer. Adjust heat to maintain a simmer, cover and cook for 10 minutes. Puree the soup with an immersion blender or in batches in a regular blender until smooth. (Use caution when pureeing hot liquids.) Serve drizzled with olive oil, if desired. To make ahead Refrigerate for up to 3 days. Rate it Print Nutrition Facts (per serving) 173 Calories 14g Fat 12g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 1/4 cups Calories 173 % Daily Value * Total Carbohydrate 12g 4% Dietary Fiber 2g 7% Total Sugars 5g Protein 1g 2% Total Fat 14g 18% Saturated Fat 1g 5% Vitamin A 10267IU 205% Sodium 423mg 18% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved