West Indian Pumpkin Soup

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• 2 lbs cooking pumpkin or 2 lbs butternut squash, peeled and cut into 1 inch pieces
• 1 lb sweet potato, 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 1 habanero pepper, 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
• 1/4 teaspoon ground nutmeg
• 1 cinnamon stick
• 2 bay leaves
• 6 cups chicken stock
• 1/4 cup heavy cream
• 1/4 cup unsweetened coconut milk
• 1/2 cup toasted pumpkin seeds (aka pepitas; optional; for garnish)

Recipe

• 1 in a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt and black pepper.
• 2 spread mixture onto a greased roasting pan.
• 3 bake at 350f for 1-1 1/2 hours, or until tender.
• 4 saute onion in oil in a large pot until tender, about 5 minutes.
• 5 add the scotch bonnet, garlic, and ginger and cook just until fragrant.
• 6 add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.
• 7 when it becomes sticky, add the roasted vegetables and stir to mix, then the chicken stock, stirring to keep blending everything.
• 8 bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
• 9 remove soup from heat and allow to cool for 15 minutes.
• 10 puree approximately 1/3 of the soup in a blender until it is smooth then add back to soup and stir well.
• 11 add heavy cream and coconut milk and blend.
• 12 reheat if necessary.
• 13 may also be chilled before serving up to 1 day.
• 14 serve cold or hot, garnished with roasted pumpkin seeds (if desired).