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

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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.

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Questions

What is Caldo de Abóbora?

A smooth Brazilian pumpkin soup simmered with garlic, onion, and broth, then blended into a comforting puree. This reference files it under Brazilian soup: made on the stovetop and in a blender, rated easy and about 40 minutes start to finish.

How much time should I plan for Caldo de Abóbora?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 4 (20 minutes): "Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until the squash is fork-tender."

How do I know when Caldo de Abóbora is done?

Go by the cues in the method rather than the clock. Step 4: cook until the squash is fork-tender.

Is Caldo de Abóbora gluten-free?

Yes. As written, nothing in the ingredient list for Caldo de Abóbora is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

Can I freeze Caldo de Abóbora?

Yes. Refrigerate Caldo de Abóbora for 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.

Serve it with

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