Calabaza, Corn, and Coconut Soup

Calabaza, also known as West Indian pumpkin, is a popular ingredient in Caribbean and Latin American cuisines. It is rich in vitamins A and C, as well as dietary fiber.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Calabaza, Corn, and Coconut Soup

Cooking Method: Boiling, Simmering Cuisine: International Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Calabaza
• 1 cup Corn kernels
• 2 cup Coconut milk
• 4 cup Vegetable broth
• 1 medium Onion
• 2 clove Garlic cloves
• 1 teaspoon Ginger
• 1 teaspoon Curry powder
• 2 tablespoon Lime juice
• 2 tablespoon Cilantro
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. In a large pot, heat some oil and sauté the onion, garlic, and ginger until fragrant.
2. Add the calabaza and corn kernels to the pot and cook for a few minutes.
3. Stir in the curry powder and cook for another minute.
4. Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the calabaza is tender.
5. Use an immersion blender or transfer the soup to a blender to puree until smooth.
6. Season with salt, black pepper, and lime juice. Adjust the seasoning according to taste.
7. Serve the soup hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 10g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.