West Indian Pumpkin Soup
Has lots of spices and a little bit of heat from the Scotch bonnet. Very Caribbean. Served either hot or cold, easily prepares in advance for when you need it.
- 2 lbs cooking pumpkin or butternut squash, peeled and cut into 1 inch pieces
- 1 lb sweet potatoes, peeled and cut into 1 inch pieces
- 2 tablespoons melted butter
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons oil
- 1 large Spanish onion, chopped
- 1 Scotch bonnet peppers or habanero peppers, seeded and chopped
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 2 tablespoons snipped fresh thyme
- 2 teaspoons orange zest
- 1 tablespoon curry powder
- ¼ teaspoon ground nutmeg
- 1 cinnamon stick
- 2 bay leaves
- 6 cups chicken stock
- ¼ cup heavy cream
- ¼ cup unsweetened coconut milk
- ½ cup toasted pumpkin seeds (aka pepitas; optional; for garnish)
- In a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt and black pepper.
- Spread mixture onto a greased roasting pan.
- Bake at 350°F for 1 - 1½ hours, or until tender.
- Saute onion in oil in a large pot until tender, about 5 minutes.
- Add the Scotch bonnet, garlic, and ginger and cook just until fragrant.
- Add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.
- When it becomes sticky, add the roasted vegetables and stir to mix, then the chicken stock, stirring to keep blending everything.
- Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
- Remove soup from heat and allow to cool for 15 minutes.
- Purée approximately ⅓ of the soup in a blender until it is smooth then add back to soup and stir well.
- Add heavy cream and coconut milk and blend.
- Reheat if necessary.
- May also be chilled before serving up to 1 day.
- Serve cold or hot, garnished with roasted pumpkin seeds (if desired).