Cooking this chayote cream soup for my family is like bringing my moms dish alive
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5 from 1 vote

Chayote Cream Soup

Chayote Cream Soup with cheese and roasted pepitas is our suggestion for this lent Friday. Chayote is a vegetable from the cucurbitaceae family same as melons, cucumbers and squash.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Soup, Appetizer
Cuisine: Mexican Cuisine
Servings: 6 servings
Author: Chef Adriana Martin


  • 4 in fresh chayotes peeled and cuthalves
  • 6 cups of water
  • 1 tablespoon of butter
  • Salt and pepper to taste
  • 1 cup of five cheese Italian blend shredded cheese
  • 1/2 cup of toasted pepitas


  • Prep the chayotes and cook with 6 cups of water on a deep soup pan for about 20 minutes until tender
  • When the chayotes are fully cooked drop them inside the blender along with 2 or 3 cups of the water used for cooking them and the butter.
  • Pour this preparation back to the soup pan, add another cup of the water used for cooking the chayotes, season with salt and pepper to taste and let it simmer.
  • Serve hot and garnish with grated cheese and toasted pepitas.