West-Indian Spicy Pumpkin Soup

 Ingredients

  • 2 lbs cooking pumpkin or 2 lbs 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 onions, chopped
  • 1 scotch bonnet peppers or 1 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
  • 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
  • 1/2 cup toasted pumpkin seeds ( aka pepitas; optional; for garnish)

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. 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).
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

Substitutions:
  • If pumpkin isn't in season, you can substitute that for butternut squash. I somewhat prefer this taste to the pumpkin anyways.
  • Also, this recipe can also be used as a great sauce for pasta. Just add some more milk and reheat to make it creamy and less spicy, and pour over pasta with chicken for a new flavor to the basics.
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.