Go Back Email Link
Calabaza

Spicy Calabaza and Shrimp Soup topped with Pepitas.

This Spicy version of a Calabaza soup starts off velvety smooth allowing for each individual spice to shine until the roasted heat slowly begins to rise from the back of each bite to give you a complete blended flavor of perfection. Topped with a slow roasted Jumbo Shrimp and Savory Pepitas. This Calabaza Shrimp Soup is the perfect dish to spice up any meal!
Print Recipe Pin Recipe
Course Soup

Ingredients
  

Spicy Calabaza Soup with Shrimp

  • 2 Lbs. Large Shrimp
  • ½ cup Lemon juice
  • 1 Calabaza cut in large cubes for roasting (see step 2-4 in instructions)
  • 2 Tbsp Ginger peeled and minced. (Easiest when peeled with metal spoon)
  • 1 head Garlic peeled.
  • 1 Large red onion peeled and quartered
  • 2 Large poblanos seeded, deveined and quartered.
  • 2 Tbsp. Garlic salt
  • 2 Tbsp. Mccormick Pepper
  • ½ Tbsp Curry
  • 2 tsp. Ground Coriander
  • 2 tsp. Cumin
  • 1 tsp Cayenne Pepper
  • ¼ cup Coconut oil.
  • 1 Quart Chicken stock
  • 1 cup Coconut milk.

Pepitas

  • Calabaza seeds (Pepitas removed from the calabaza cleaned of debris and set aside.)
  • Olive Oil
  • Cayenne pepper
  • Salt (to taste)
  • Pepper (to taste)

Garnish

  • Green onions sliced on the diagonal (both green and white parts)
  • Sour cream in a piping bag.

Instructions
 

  • Gather your ingredients
  • Preheat your oven to 400 degrees.
  • Prepare a Large sheet pan by lining it with a large parchment paper.
  • Cut your Calabaza in half and remove Pepitas. Set the pepitas aside once cleaned of debris and dry on paper towels.
  • Cut your Calabaza in large cubes and place in a large bowl - leaving skin on (later after roasted and cooled we will remove the skin. (I feel the skin adds flavor during the roasting process.)
  • Once you have your Calabaza chopped. Place your Calabaza, poblanos, quartered onion and garlic cloves on the sheet pan.(or two ½ sheet pans)
  • Drizzle with enough of your coconut oil to coat the Calabaza, poblanos, onions, and garlic nicely.
  • Season with garlic salt and pepper.
  • Roast for 20 minutes. Every oven is different so occasionally check to see that your vegetables are golden brown with a slight char.
  • It will be done once it is fork tender.
  • While we wait, let’s clean our shrimp.
  • Once cleaned (Peeled and deveined) Place the clean shrimp in a bowl and drizzle with the coconut oil and lemon.
  • Let's season Shrimp with garlic salt and pepper to taste.
  • Place the parchment paper on a sheet pan.
  • Place the shrimp on the sheet pan and set aside.
  • On another sheet pan place dry pepitas and drizzle with olive oil.
  • Sprinkle it with cayenne pepper, salt and pepper and set aside.
  • Once the vegetables are done roasting and are fork tender, remove the pan from the oven and let cool.
  • Place the two sheet pans in the oven to roast the pepitas and shrimp simultaneously while we continue with the soup.
  • The shrimp will turn pink as they have built in thermometers. (Once it turns pink remove from oven)
  • The pepitas will turn golden brown. (keep an eye on the pepitas, they will roast fast and we don't want them to burn.)
  • Now place a large pot on your stove on Medium heat.
  • Drizzle some coconut oil in the pan and place your spices. We want to open up the spices and make them fragrant by stirring until you can smell them.
  • Your vegetables should be cooled, remove your garlic, poblanos and onions and place in the pot.
  • Using a large spoon remove the Calabaza from the skin and place in a pot. (discard skin)
  • Add your chicken stock as well as your coconut milk to the pot.
  • Using an immersion blender, pulse your Calabaza soup until smooth. (You can also use a blender and then add to your pot)
  • Remember taste as you go. Season if needed.
  • At this point let the soup simmer for 20 minutes to marry the flavors.
  • Now it is time to Lets plate!
  • Place your soup in small hollowed out Pumpkins, soup bowls or even bread bowls.
  • Place your shrimp into a bowl.
  • Using your sour cream. Make your decorative touches with your sour cream. We use a piping bag and start by drawing circles.
  • We made cobwebs out of the sour cream circles using a toothpick. But be as creative as you want!
  • Place your green onions and pepitas on top and enjoy!
  • This is a year round type of dish but can be served for fall or even halloween…