Caldo de Abóbora

Name: Caldo de Abóbora
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2 lbs kabocha squash, peeled, cubed; 2 tbsp olive oil; 1 yellow onion, diced; 4 garlic cloves, minced; 4 cups vegetable broth; 1 tsp salt; 1/2 tsp black pepper, ground; 1/4 cup scallions, sliced

A smooth Brazilian pumpkin soup simmered with garlic, onion, and broth, then blended into a comforting puree.

40 minEasyServes 4140 cal/serving

BrazilianSoupStovetop and BlenderVeganVegetarianGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeAlcohol-FreeCorn-Free

Ingredients

2 lbs kabocha squash, peeled, cubed
2 tbsp olive oil
1 yellow onion, diced
4 garlic cloves, minced
4 cups vegetable broth
1 tsp salt
1/2 tsp black pepper, ground
1/4 cup scallions, sliced

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat.
2

Add 1 diced yellow onion and 4 minced garlic cloves, cooking for 4 minutes until softened and aromatic.
3

Add 2 lbs peeled, cubed kabocha squash, 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp ground black pepper to the pot.
4

Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until the squash is fork-tender.
5

Transfer the mixture to a blender and puree until smooth, then return to the pot to warm through.
6

Ladle into bowls and garnish with 1/4 cup sliced scallions.

Questions

How long does Caldo de Abóbora keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Caldo de Abóbora?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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