Recipe Pumpkin Soup of Castilla, easy and delicious

My beloved soups, as to live without them, especially in the fall and at the time when pumpkins sprout to be filled with love with their exquisite flavors and aromas when cooked. This pumpkin soup of Castile (can be Kabocha also which are grown in Sonora) it is really very easy to make and extremely delicious, I am not exaggerating when I tell you. The calabaza de Castilla I buy it whole and a part I made it in Blemish (recipe traditional mexican) and a little of use for the soup, or half and half, depending on the size of the pumpkin. The toppings are an important element to pay attention to those who recommend them. What to enjoy!


  • 1,800 kg of calabaza de castilla, or kabocha
  • 1 yellow onion, more or less, chopped
  • 2 cloves of garlic, crushed
  • 2 tablespoons olive oil
  • 1 1/4 cup milk (or more if needed)
  • 1/4 teaspoon cayenne pepper
  • toasted walnuts
  • salt and pepper to taste
  • bacon
  • Chives finely chopped
  • cream to taste
  • bread cubes of fried or toasted


Cut (or better yet cómprenla already cut) the squash into chunks and remove the seeds, the rind and cut the flesh of the pumpkin.

Heat the oil in a large skillet over medium-high heat and add in the pumpkin, the onion and the garlic. Espolvoreen with a little salt and sauté until lightly browned and squash is well-cooked. Transfer to the blender Black+Decker (my favorite brand of home appliances by price-quality) and add in the milk, and the cayenne pepper. Mix for 3 to 5 minutes or until the mixture is very smooth. Season generously with salt and a little pepper. If you feel that is too thick can add more milk or vegetable broth or water, what you prefer. To serve, cover each portion with toasted walnuts, parmesan cheese,cream, chives, bacon and fried cubes of bread fried or toasted.