El Departamento de la Comidain Puerto Rico is a nonprofit collective that supports small-scale, decentralized local food projects.
It is traditionally prepared with Caribbean pumpkin, which grows abundantly in Puerto Rico.
Roast, stirring occasionally, until golden brown and tender, 40 to 45 minutes.
Photo: Jenny Huang
Heat the remaining 4 tablespoons grapeseed oil in a large pot over medium heat.
Add onion, garlic and fresh turmeric (if using dried, add it later).
Cook, stirring occasionally, until soft and starting to brown, 3 to 5 minutes.
Add the roasted pumpkin (or squash) and 2 cups broth.
Cook, stirring occasionally and scraping up any browned bits, for 5 minutes.
Increase heat to medium-high and bring to a simmer.
Adjust heat to maintain a simmer, cover and cook for 10 minutes.
Puree the soup with an immersion blender or in batches in a regular blender until smooth.
(Use caution when pureeing hot liquids.)
Serve drizzled with olive oil, if desired.
To make ahead
Refrigerate for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
