Sopa de Calabaza y Garbanzo
It’s pumpkin season, and we’re celebrating by finding as many ways as we can to eat more calabaza. First up is this sopa by Cristina Curp from The Castaway Kitchen!
By Cristina Curp | @thecastawaykitchen
It’s pumpkin season! We’re celebrating by finding as many ways as we can to eat more calabaza. First up on the menu is Cristina Curp from the The Castaway Kitchen’s Sopa de Calabaza y Garbanzo. This comforting and deliciously aromatic stew features our new Salt-Free Sazón and Adobo. It's just the right balance of flavor, texture, and good-for-you ingredients. Plus, it's vegan!
Sopa de Calabaza y Garbanzo
Cristina Curp @thecastawaykitchen
10 cups
10 minutes
45 minutes
Comforting, aromatic, and– not to mention– vegan!
Ingredients
1 tbsp Loisa Salt-Free Sazón
1 tbsp Loisa Salt-Free Adobo
2 Loisa Organic Bay Leaves
1 sprig rosemary, minced
2 tsp Loisa Sal Marina, divided
2 tbsp olive oil
1 Vidalia onion, diced
2 cloves garlic, minced
1 cup jackfruit, shredded
1 can garbanzo beans, drained and rinsed
1 ñame or yam, diced and peeled
1 can pumpkin purée
1 qt vegetable stock
1 tbsp white wine vinegar
Directions
Heat a large pot over medium heat.
Drizzle in the olive oil, then add in the onion, garlic and bay leaves. Sauté, stirring frequently until tender and aromatic.
Add in the jackfruit along with rosemary and ¼ teaspoon of salt, Sauté for 2-3 minutes until the jackfruit is tender.
Add in the garbanzo beans and sazón and stir well until well combined.
Stir in white wine vinegar to deglaze the pot. Then, add in the ñame, the remaining salt, and the adobo. Stir well.
Mix pumpkin purée along with the vegetable stock. Then, bring to a simmer.
Reduce the heat to medium-low then cover and continue to simmer for 30 minutes, or until the ñame is tender. You can test this by removing a piece and mashing with a fork on a cutting board.
Add more stock to thin the soup if desired, or continue to simmer for a thicker broth.
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Sopa de Calabaza y Garbanzo
Cristina Curp @thecastawaykitchen
10 cups
10 minutes
45 minutes
Comforting, aromatic, and– not to mention– vegan!
Ingredients
1 tbsp Loisa Salt-Free Sazón
1 tbsp Loisa Salt-Free Adobo
2 Loisa Organic Bay Leaves
1 sprig rosemary, minced
2 tsp Loisa Sal Marina, divided
2 tbsp olive oil
1 Vidalia onion, diced
2 cloves garlic, minced
1 cup jackfruit, shredded
1 can garbanzo beans, drained and rinsed
1 ñame or yam, diced and peeled
1 can pumpkin purée
1 qt vegetable stock
1 tbsp white wine vinegar
Directions
Heat a large pot over medium heat.
Drizzle in the olive oil, then add in the onion, garlic and bay leaves. Sauté, stirring frequently until tender and aromatic.
Add in the jackfruit along with rosemary and ¼ teaspoon of salt, Sauté for 2-3 minutes until the jackfruit is tender.
Add in the garbanzo beans and sazón and stir well until well combined.
Stir in white wine vinegar to deglaze the pot. Then, add in the ñame, the remaining salt, and the adobo. Stir well.
Mix pumpkin purée along with the vegetable stock. Then, bring to a simmer.
Reduce the heat to medium-low then cover and continue to simmer for 30 minutes, or until the ñame is tender. You can test this by removing a piece and mashing with a fork on a cutting board.
Add more stock to thin the soup if desired, or continue to simmer for a thicker broth.