- 1 cup apple juice
- 1 ripe plantain, peeled and cut into 1/4 inch slices
- 3 cups chicken stock
- 1 tsp salt
- 1/2 tsp ground white pepper
Preheat oven to 350F. Cut calabaza in half, the remove and discard seeds. Place the calabaza flesh side down on a cookie sheet and bake approximately 30 minutes. While the pumpkin is baking, melt the butter over medium heat in a large soup pot. Add the onions, coriander, cumin , pepper, and salt. Cover and cook until the onions are soft , about 20 minutes. Add the chicken stock, bring to a boil. Add sliced plantain. Cover and reduce heat. Simmer ten minutes. Remove calabaza from over and allow to cool. Scoop out calabaza flesh, breaking it into small pieces. Add apple juice and simmer for 1/2 hour. Pour soup through a strainer, reserving the liquid in a large pot. Process in a food processor, return puree liquid to pot. Serve and enjoy.
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