You are here: Home » Recipes » South Florida Pumpkin Chowder South Florida Pumpkin Chowder Recipe by Relish ContributorKitchen Tested Yield 6 to 8 servings PrintEmail Ingredients 2 teaspoons olive or canola oil1 large red onion, minced3 garlic cloves, minced1 jalapeno or serrano pepper, seeded and chopped2 cinnamon sticks1 teaspoon dried thyme3 cups calabaza squash, peeled and cut into 1-inch cubes2 quarts vegetable broth or water2 cups orange juice Juice of 1 lime Salt, to taste1/2 cup pumpkin seeds, lightly toasted*, for garnish8 scallions, chopped for garnish Cheddar Croutons Instructions 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. 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.