Tuesday: What’s Baking?

Soup is on! Pumkin is the name and flavour is the game. It’s amazing how many ways a pumpkin can be prepared, from tasty appetizers, to a beautiful pie, it has many different faces. I’m thinking that a pumpkin soup might be just what your Thanksgiving table needs to begin the festivities! Paired with crusty cheese twists, this soup will be a fabulous! However, this is not your ordinary soup; this recipe comes straight from Peru! Have a peak:

Peruvian Pumpkin Soup - Sopa de Calabaza in mini pumpkin bowls on a copper tray.

Peruvian Pumpkin Soup – Sopa de Calabazo

Prep Time 20 minutes Cook Time 45 minutes Additional Time 15 minutes Total Time1 hour 20 minutes


  • 1 sugar pumpkin (or similar)
  • 1 bulb garlic, top of bulbs exposed
  • 4 roma tomatoes, sliced lengthwise
  • 1 large yukon gold or red potato, sliced lengthwise (or 1/2 cup Peruvian dried potatoes pre-soaked)
  • 2 tablespoon coconut or olive oil (divided use)
  • 1 sweet onion, vertically sliced
  • 2 teaspoons ground cumin
  • 4 cups broth/stock
  • 1-2 tablespoons ají amarillo paste (see notes)
  • 1 teaspoon salt (to taste!)
  • fresh ground pepper
  • 2 cups coconut milk creamer (or half n’ half if you prefer)
  • cilantro (garnish)
  • scallions (garnish)
  • lime wedges (garnish)
  • cancha – Peruvian popped corn (see notes)
  • toasted pepitas
  • crumbled cotija (not DF and optional)


  1. Preheat the oven to 375 degrees.
  2. Place squash/pumpkin wedges, tomato halves, garlic (with the tips exposed), and potato (if using) on a baking sheet. Drizzle with olive oil.
  3. Roast until the squash is fork tender and beginning to brown. Allow to cool sufficiently to remove the skins from the wedges.
  4. To a Dutch oven, add the remaining oil over medium-high heat. Sauté the onion and cumin for 2-3 minutes until fragrant. Add the broth/stock, ají amarillo, salt and pepper.
  5. Add the roasted vegetables (squeeze the garlic from its skins first!) and soaked dried potato (if using).
  6. Simmer soup until flavors are combined, and everything is very tender – about 15-20 minutes.
  7. Whisk in the coconut milk creamer (not coconut milk!) or half n’ half. Gently reheat. 
  8. Taste for seasoning.
  9. Ladle soup into bowls.
  10. Garnish with your choice of: Chopped cilantro, chopped scallions, canchita (see notes), lime wedges, toasted pepitas.
  11. Enjoy!


  • Substitute your favorite winter squash – butternut, acorn, carnival, etc. I still recommend roasting first for best flavor
  • To make this soup dairy free, use non-dairy creamer or milk (I like So Delicious Dairy Free Coconut Creamer as it adds more of the richness and thickness of half n half
  • Obviously cotija is not dairy free, and it is optional. Substitute a dairy free cheese if you wish
  • I do keep maiz chulpe in my pantry as I LOVE all things Peruvian. Many Latin markets now carry it. See this recipe for instructions on “popping” it. It doesn’t pop like “regular” popcorn.
  • If you’re serving the soup in mini pumpkin bowls, don’t forget to eat that yummy squash!
  • Remember: You can make this soup in advance. It works really well to go through to the immersion blender step, and refrigerate or freeze. Add the creamer or half n’ half as it is reheated prior to serving. You can also complete the recipe, saving the garnishes until service.
  • Macronutrients (approximation only from MyFitnessPal.com) Macros do not include garnishes.

*Recipe taken from https://beyondmeresustenance.com

I don’t know about you, but I will definitely be trying this spin-off for my table! How about the cheese twists? You don’t have to ask twice! I’ve got you covered:

Cheese Twist Snack - In Pile on Wax Paper

Puffed Cheddar Cheese Twists



  • 1/2 cup finely grated sharp cheddar cheese (2.5 oz, by weight)
  • 1/2 cup flour (2.5 oz, by weight)
  • 1/4 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 3 tbsp unsalted butter cubed
  • 1 egg white (2 tbsp)


  • Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper or a silpat.
  • Combine the cheddar, flour, salt, and cayenne pepper by swirling it around with your fingers.
  • Add the cubed butter and work it into the flour mixture with your fingertips, working quickly (you don’t want to melt the butter).
  • Once the big butter pieces are broken down, stir in the egg white until evenly distributed. The mixture will be crumbly but you should be able to knead the mixture into a cohesive dough ball fairly easily (do not overwork).
  • Roll out onto a floured surface to about 1/8 inch thick.
  • Cut into long strips with a pizza cutter and twist them onto the baking sheet.
  • Bake for 10 minutes until crisp and a light golden brown. Let cool slightly, then enjoy!

*Recipe taken from https://www.fifteenspatulas.com

There are a million and one cheese twist recipes out there, but I especially like this version because the author uses real flour, as opposed to frozen puff pastry. Ain’t nothing like the real thing baby! I’m thinking I will have to do a trial run of these delicious recipes before the big day. I’m always looking for a good excuse to make soup, and with today marking the first day of Fall, it won’t be too difficult to find one:) Enjoy your night and happy Tuesday everyone!


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