West-Indian Spicy Pumpkin Soup



INGREDIENTS
bowl of soup with garnish and spoon

  • 2 lbs butternut squash (or cooking pumpkin), 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 onions, chopped
  • 1 scotch bonnet peppers or 1 habanero peppers, seeded and chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons fresh thyme
  • 2 teaspoons orange zest
  • 1 tablespoon curry powder
  • 1/4 teaspoon ground nutmeg
  • 1 cinnamon sticks
  • 2 bay leaves
  • 6 cups chicken stock
  • 1/4 cup heavy cream
  • 1/4 cup unsweetened coconut milk

DIRECTIONS

  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. Sauté 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 zest, 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. Puree thoroughly with an immersion blender.
  10. Add heavy cream and coconut milk. Stir until well combined and soup remains warm throughout.

Prep Time:  25 min chopping, 1.5 hours cooking sweet potato and pumpkin
Cook Time: 50 min
Total Time: 3-4 hours
Number of Servings: 12
Serving Size: 1 cup
Calories Per Serving: 186 calories

Write-Up:
The first couple times I made this, I ended up macing myself by adding the hot peppers straight to the hot pan. This released the capsaicin into the air, and made the entire apartment a dangerous environment to breathe in. Lots of coughing, and foreign spices lingering in the couch and clothes for a few days, but the yummy soup was perfect on the cold winter days. It warms you from the inside out, and just makes you feel wonderful. I especially like it as pasta sauce when eating it straight is overdone.