West indian pumpkin soup

Yield: 6 servings

Measure Ingredient
1 tablespoon Olive oil
1 Onion(s), chopped
2 Stalks celery, chopped
1 Carrot, chopped
3 Garlic clove(s) finely chopped
½ Chilies such as Scotch Bonnet seeds and stems removed finely chopped
5 cups Chicken stock
1½ pounds Calabaza or butternut squash
Chopped chives or scallion greens peeled, seeded cut into 1-inch pieces (4 cups)
¼ cup Parsley; chopped
2 Bay leaves
2 Sprigs fresh thyme or
1 teaspoon Dried thyme
1 tablespoon Brown sugar plus more to taste
½ cup Sour cream plus
3 tablespoons Sour cream for garnish
Salt and pepper
¼ teaspoon Cayenne

GARNISH

Heat oil in 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 chilies and cook for 1 minute more. Stir in stock, bay leaves, thyme and sugar. Bring to a boil, reduce heat to medium-low and simmer until the vegetables are very soft, 25-30 minutes. Discard bay leaves and thyme sprigs.

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

To serve, ladle soup into bowls. GArnish each portion with « tbs dollop of sour cream, some chives or scallions and a dusting of red pepper. Serve at once.

Eating Well February 1995

Submitted By DIANE LAZARUS On 02-06-95

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