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Pumpkin Posole

Name: Pumpkin Posole
Prep time: 15

4.3

4.3 out of 5 stars (based on 12 reviews)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

14 ingredients

The sweet taste of kabocha and tender white hominy are the perfect match in this posole. This soup is really easy to make but can take a few hours if you are cooking dried hominy....

1½ cups white hominy, soaked overnight in 6 cups water, or canned hominy (see Chef Tips)
1 bay leaf
4 cloves of garlic, smashed and peeled
2 pounds kabocha or butternut squash, washed, halved, and seeds removed
1 tablespoon olive oil
1 large yellow onion, thinly sliced
Sea salt and black pepper, to taste
6 cups water or stock, more if needed

Garnish:

2 tablespoons finely chopped cilantro
1 medium shallot, minced
1 small jalapeno, deseeded and minced
1 teaspoon hot paprika
¼ cup Salsa Verde
2 limes, quartered

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Nutrition Facts

Calories

154 cals

Fat

3 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

33 g

Sugar

7 g

Fiber

6 g

Protein

3 g

Sodium

1175 mg

Directions

Drain and rinse the hominy. Put it into a large pan and cover with water by 1-inch. Add the bay leaf and garlic and bring to a boil over a high heat. Cover, and reduce the heat to low. Simmer for 2-3 hours or until the hominy has burst into "flowers”. Check the pot from time to time and add more water if it looks dry.
While the hominy is cooking, with a peeler, take off little patches of skin all over the pumpkin halves until they look polka-dotted. This is purely decorative and can be left out if you don't have a lot of time. (If using butternut squash, peel the squash completely.) Cut the halves into ½-inch dice. Set aside.
Heat the oil in a large soup pot over medium-high heat. When it ripples, add the onion, and saute, stirring until it starts to soften and turn transparent. Add the pumpkin cubes, sprinkle with a little sea salt, mix well, and cover. Turn the heat down to medium low and sweat the vegetables for about 10 minutes, or until the pumpkin has started to soften and the onion is really soft. The onion should not brown, so stir the pot occasionally to make sure it doesn’t stick. Add 6 cups of water or stock and the cooked hominy along with any liquid left in the pot. Bring to a boil, cover, then turn the heat to medium-low and simmer until the pumpkin is tender but not mushy, about 20 minutes.
While the soup is cooking, prepare the garnish. Mix the cilantro, shallot, and jalapeno together in a little bowl. Put the other garnishes into separate bowls. Eat the soup with a squeeze of lime juice and a little of the other garnishes, to taste.

Chef Tips

If you are in a rush or want to cut down the cooking time, use 2 (28 ounce) cans of hominy. Drain and rinse them, and add an extra 2 cups of water or stock.

If you are having oral problems such as cankers or post-radiation dryness, this delicious soup can be pureed by whizzing a couple of cupfuls in a blender. Let the soup cool somewhat before eating.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Pumpkin Posole