As a young girl in Puebla, Mexico Balbina learned to make this sweet seasonal treat, Atole de Calabaza. Pumpkins are grown and typically in season during the month of November.
This unique autumn dessert, infused with cinnamon and peanuts, is a warm and nourishing, an adjective I wouldn't normally use to describe the last bite.
Click here to watch Balbina prepare this soup.
Serving Size: Serves 8
¼ of small pumpkin, washed, skin removed, reserve the seeds
1 cup of dry peanuts
1/4 cup sugar
1 cinnamon stick
1) Boil the peanuts in water for 50 minutes.
2) Remove all seeds from the pumpkin. Wash the seeds and set aside.
3) Cut the pumpkin into small pieces.
4) In a pot, add 4 cups of water, the pumpkin pieces, sugar, cinnamon, and the seeds. When it starts boiling, add peanuts and let simmer for 30 minutes, stirring constantly. Serve hot.