PUMPKIN CHOWDER WITH LIME AND CILANTRO

PUMPKIN CHOWDER WITH LIME AND CILANTRO

This soup is loaded with antioxidants and nutrients - and tastes fabulous. Calabaza squash is often called pumpkin in South Florida and sold in large wedges in the produce department. Try culantro in place of cilantro for a milder flavor. You can garnish the chowder with pumpkin seeds.

2 teaspoons canola oil
1 red onion, chopped
4 cups peeled and diced calabaza squash
1 large all-purpose potato, peeled and diced
1 tablespoon minced lemon grass
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 jalapeño pepper, seeded and mince
2 teaspoons ground turmeric
3 quarts vegetable broth or water
1 red bell pepper, cored, seeded and chopped
1 (16-ounce) can white or yellow hominy, drained and rinsed well
1/2 cup dried orzo pasta
1/2 cup minced cilantro
Juice of 2 limes
Salt, to taste

Heat oil in a 10-quart stockpot over medium-high heat. Add onions, calabaza and potatoes, and sauté 2 minutes. Add lemon grass, garlic, ginger root, jalapeños and turmeric, and continue to sauté 1 minute longer. Add broth or water and bring to a rolling boil over high heat. Reduce heat and simmer 20 minutes.

Add red peppers, hominy and orzo; continue to simmer 10 minutes until vegetables are tender and orzo is cooked through. Remove from the heat and add cilantro, lime juice and salt. Makes 1-1/2 gallons.