Cuban Calabaza Squash Soup Recipe: Little Havana

This silky Cuban Calabaza Squash Soup Recipe (Crema de Calabaza) brings tropical autumn warmth to Miami tables in 45 minutes. Sweet Caribbean West Indian pumpkin simmers with aromatic sofrito, roasted garlic, cumin, sour orange juice, and coconut cream, crowned with crispy plantain picadillo.

Regional Autumn Culinary Heritage

When autumn breezes sweep across Biscayne Bay and Calle Ocho in Little Havana, South Florida’s seasonal harvest shines through the vibrant orange flesh of calabaza—the prized West Indian pumpkin stacked in pyramids at tropical fruit stands and organic markets across Miami-Dade.

In traditional Cuban home kitchens and modern Coral Gables bistros alike, Crema de Calabaza transforms this dense, chestnut-sweet tropical squash by simmering it over a fragrant golden sofrito of Spanish onions, cubanelle peppers, garlic, and toasted cumin, then brightening the velvety puree with bitter naranja agria (sour orange) and crunchy garlic-fried plantain mariquitas sourced at the Coconut Grove Saturday Organic Market.

Recipe Specifications & Timing

Ingredients

• 2 1/2 pounds fresh Cuban calabaza squash (West Indian pumpkin), peeled, seeded, and cut into 1-inch chunks
• 3 tablespoons extra-virgin Spanish olive oil
• 1 large yellow Spanish onion, finely chopped
• 1 green cubanelle or bell pepper, finely diced
• 5 cloves garlic, smashed and minced
• 1 teaspoon ground toasted cumin and 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly grated nutmeg
• 4 cups low-sodium vegetable or chicken stock
• 1/2 cup full-fat unsweetened coconut cream (or heavy cream)
• 2 tablespoons fresh Cuban sour orange juice (or equal parts fresh orange and lime juice)
• 1 cup crispy thin green plantain chips (mariquitas), crushed slightly for garnish
• 2 tablespoons toasted pepitas and fresh cilantro microgreens, for garnish

Instructions

1. Build the Golden Cuban Sofrito: Heat the Spanish olive oil in a heavy Dutch oven over medium heat. Add the chopped onion and diced cubanelle pepper, sautéing for 6 minutes until soft and translucent. Add the minced garlic, toasted cumin, smoked paprika, and nutmeg, cooking for 1 minute until aromatic.
2. Caramelize the Calabaza Chunks: Add the cubed calabaza squash to the pot and toss to coat in the spiced sofrito oil. Cook for 4 minutes to lightly caramelize the edges of the squash.
3. Simmer in Savory Stock: Pour in the 4 cups of stock and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer gently for 20 minutes until the calabaza chunks are completely fork-tender.
4. Puree Until Satin-Smooth: Use an immersion blender (or transfer in batches to a countertop blender) to puree the soup until completely velvety and smooth.
5. Swirl in Coconut Cream and Sour Orange: Return the pureed soup to low heat and stir in the coconut cream and fresh sour orange juice. Season to taste with kosher salt and freshly ground black pepper.
6. Garnish with Crispy Plantains: Ladle the steaming golden soup into warmed shallow bowls, drizzle with a thread of coconut cream, and crown each serving with crisp crushed plantain mariquitas, toasted pepitas, and fresh cilantro.

Chef’s Technique & Pairing Notes

Nutrition Facts (Per Serving)