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.

EatingWell Magazine, April 2021


Credit: Jenny Huang

Recipe Summary

25 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 1/4 cups
173 calories; fat 14g; sodium 423mg; carbohydrates 12g; dietary fiber 2g; protein 1g; sugars 5g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 10267IU.