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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Bisques Cream Soups Soups Stews Vegetables Caribbean Oven Roast Central American Dinner Party Fall Holiday Event Winter Stove Top Dietary Spicy Low Cholesterol Seasonal Low Calorie Low Carb Healthy 2 Low In Something Squash Kwanzaa Taste Mood Equipment Number Of Servings 4 Hours Or Less

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.

Steps

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 350f for 1-1 1 / 2 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.
Puree approximately 1 / 3 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.

Ingredients

pumpkin, sweet potato, butter, brown sugar, salt, black pepper, oil, spanish onion, scotch bonnet peppers, garlic, fresh ginger, fresh thyme, orange zest, curry powder, ground nutmeg, cinnamon stick, bay leaves, chicken stock, heavy cream, unsweetened coconut milk, pumpkin seeds