MM: West Indian Pumpkin Soup
---------- Recipe via Meal-Master (tm) v8.05
Title: West Indian Pumpkin Soup
Categories: Spice, Caribbean, Soups
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
1/2 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 Recipe Collection URL:
http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
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