Title: West Indian Pumpkin Soup
Categories: Spice Caribbean Soup
Yield: 1 Servings

1	tb	Olive oil
1		Onion, chopped
2		Stalks celery, chopped
1		Carrot, chopped
3		Cloves garlic, finely
		Chopped
1/2		Scotch bonnet 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
1/4	c	Finely chopped fresh
		Parsley
2		Bay leaves
2		Sprigs fresh thyme or
1	ts	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 From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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