West Indies Pumpkin Soup
This is a shortcut from the original recipe (link below). I wanted to see if I could just used canned pumpkin instead of actually peeling, cutting and roasting a pumpkin. And I wanted to see if I could use coconut powder reconstituted (because otherwise you open up a whole can of coconut milk and only use a small amount of it). In both cases these were perfectly acceptable substitutes and it was delicious. I'm sure it would be even better if I had taken the longer path.
Ingredients
2 lbs cooking pumpkin or 2 lbs butternut squash, peeled and cut into 1 inch pieces1 lb sweet potato, peeled and cut into 1 inch pieces2 T melted butter1 T brown sugar1 teaspoon salt1 teaspoon black pepper2 tablespoons oil1 large Spanish onion, chopped1 scotch bonnet peppers or 1 habanero pepper, seeded and chopped1 tablespoon minced garlic1 tablespoon grated fresh ginger2 tablespoons snipped fresh thyme2 teaspoons orange zest1 tablespoon curry powder1⁄4 teaspoon ground nutmeg1 cinnamon stick2 bay leaves6 cups chicken stock1⁄4 cup heavy cream1⁄4 cup unsweetened coconut milk1⁄2 cup toasted pumpkin seeds (aka pepitas; optional; for garnish)
Directions
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Notes
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