Title: West Indian Pumpkin Soup
Categories: Soup
Yield: 6 Servings

1 tb Olive oil
1 Onion; chopped
2 Stalks celery; chopped
1 Carrot; chopped
3 Cloves garlic; finely
-chopped (1 tb.)
1/2 Scotch Bonnet chile (or
-other very hot fresh
-chile); seeded and finely
-chopped
5 c Defatted reduced-sodium
-chicken stock
1 1/2 lb Calabaza or Butternut
-squash; peeled; seeded and
-cut into 1" pieces (4 cups)
1/4 c Finely chopped fresh parsley
2 Bay leaves
2 Sprigs fresh thyme or 1 tsp.
-dried thyme leaves
1 tb Brown sugar; plus more to
-taste
1/2 c Reduced-fat sour cream;
-plus 3 tb. for garnish
Salt & freshly ground black
-pepper
Chopped chives or scallions
-for garnish
1/4 ts Ground red pepper (Cayenne)
-for garnish

Heat oil in a Dutch oven or soup pot over medium heat. Add onions, celery,
and carrots; cook until soft but not brown, 3-4 minutes. Add garlic and
chiles and cook for 1 minute more. Stir in stock, squash, parsley, bay
leaves, thyme, and sugar. Bring to a boil, then reduce heat to medium-low
and simmer until the vegetables are very soft, 25-30 minutes. Discard the
bay leaves and thyme sprigs.

Puree the soup in a blender or food processor, in batches if necessary,
until very smooth. Add a little water if the soup is too thick. (The soup
can be made ahead to this point and kept covered in the refrigerator for up
to 2 days.)

Return the soup to the pot and stir in 1/2 cup sour cream. Simmer the soup
for 3 minutes. Adjust seasonings, adding brown sugar, salt, and pepper to
taste.

To serve, ladle the soup into bowls. Garnish each portion with a 1/2 tb.
dollop of sour cream, some chives or scallions, and a dusting of red
pepper. Serve at once. Makes about 7 cups. Serves 6.

Christi Craig

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
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