03/17/2026
Chaya Soup (Pumpkin Seed & Habanero)
1/2 cup raw hulled pumpkin seeds (pepitas)
1 teaspoon kosher or coarse sea salt divided, or to taste
1 fresh habanero
Juice of one sweet lime or a combination of lemon and lime juice
1 tablespoon vegetable oil
1/2 cup finely chopped white onion
1 xcatic, güero, banana, or jalapeño chile stemmed, seeded and finely chopped
2 liters (8 cups) chicken broth
4 cups chaya leaves torn into pieces (can sub with chard, spinach, watercress, or a mix)
In a small saute pan or skillet, set over medium-low heat, lightly toast the pepitas for 3 to 4 minutes. Don't let them brown or burn. Remove from the heat, cool, then finely chop or coarsely grind in a spice mill or food processor with 1/2 tsp salt. Scrape into a bowl. Set aside.
Toast or char the habanero chile on a preheated skillet over medium heat, or under the broiler, 6 to 8 minutes, flipping as necessary. Remove from the heat, stem, seed and finely chop. Place in small bowl, add sweet lime juice and the remaining 1/2 tsp salt, mix. Set aside.
Heat oil in a soup pot or large casserole over medium heat. Once hot, add the onion and xcatic chile, cook for 5 to 6 minutes until softened. Raise heat to medium high, pour in the chicken broth, bring to a boil, add the chaya leaves. Cook for a couple minutes, just until they wilt. Taste and add salt to taste.
Serve in bowls. Add ground pepitas, habanero in sweet lime juice, and salt to taste. Serve with fresh herb corn tortillas (or quesadillas).
-TTS
