South Florida Pumpkin Chowder

  • Yield: 6 to 8 servings


2teaspoons olive or canola oil
1large red onion, minced
3 garlic cloves, minced
1 jalapeno or serrano pepper, seeded and chopped
2 cinnamon sticks
1teaspoon dried thyme
3cups calabaza squash, peeled and cut into 1-inch cubes
2quarts vegetable broth or water
2cups orange juice
Juice of 1 lime
Salt, to taste
1/2cup pumpkin seeds, lightly toasted*, for garnish
8 scallions, chopped for garnish
Cheddar Croutons


  1. In a nonreactive large soup pot, heat the oil over medium heat. Add the onions, garlic, chili peppers, cinnamon sticks and thyme. Cook 10 minutes, stirring occasionally, until lightly caramelized. 
  2. Add the squash, broth or water and orange juice; bring to a boil. Reduce heat and simmer 25 to 30 minutes until squash is tender. Remove the cinnamon sticks and add the lime juice and salt. You can puree the soup in a blender or food processor fitted with the metal blade (this may have to be done in batches) or use an immersion blender, if you like a smooth, creamy consistency. Garnish with pumpkin seeds and scallions. Serve the croutons warm with the chowder.

Nutritional Info *per serving

  • Calories 107
  • Fat 5g
  • Saturated Fat .92g
  • Cholesterol 0mg
  • Sodium 4mg
  • Carbohydrate 14g
  • Fiber 1g
  • Sugars 8g
  • Protein 3g