In these cold November days a soup is a welcome soul-warmer, especially if it has a Caribbean twist to it. Try this yummy and simple recipe which will bet you dancing in no time.
- 3 tbsp. unsalted butter
- 4 cloves garlic, minced
- 1 medium white onion, minced
- 1 Scotch bonnet pepper, stemmed, seeded, and minced (optional)
- 3 lb. pumpkin, such as calabaza or butternut squash, peeled, seeded, and cut into ½” pieces
- 4 cups chicken stock
- 4 sprigs thyme
- 2 sprigs parsley
- 1 bay leaf
- 1 cup milk
- ¼ cup heavy cream
- ½ tbsp. mild curry powder
- 1 tsp. fresh lime juice
- ¼ tsp. freshly grated nutmeg
- Kosher salt and freshly ground black pepper, to taste
- Crème fraîche, for garnish
- Melt butter in a 6-qt. saucepan over medium-high heat
- Add garlic, onion, and, if using, Scotch bonnet; cook until golden, about 8 minutes
- Add pumpkin, stock, thyme, parsley, and bay leaf; bring to a boil
- Reduce heat to medium; cook until pumpkin is very tender, 30–35 minutes
- Discard thyme, parsley, and bay leaf
- Working in batches, purée soup in a blender until smooth.
- Return soup to saucepan and add milk, cream, curry powder, lime juice, nutmeg, salt, and pepper
- Simmer until slightly thick, 4–6 minutes.
- Ladle soup into bowls; garnish with a swirl of crème fraîche.