Name: West Indian Pumpkin Soup
Ingredients: 1 tb Olive oil; 1 Onion; chopped; 2 Stalks celery; chopped; 1 Carrot; chopped; 3 Cloves garlic; finely chopped (1 tb.); 1/2 Scotch Bonnet chile (or other very hot fresh 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 (4 cups); 1/4 c Finely chopped fresh parsley; 2 Bay leaves; 2 Sprigs fresh thyme or 1 tsp. 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

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Indian	Soup	6	Servings

INGREDIENTS

1	tb	Olive oil
1		Onion; chopped
2		Stalks celery; chopped
1		Carrot; chopped
3		Cloves garlic; finely chopped (1 tb.)
1/2		Scotch Bonnet chile (or other very hot fresh 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 (4 cups)
1/4	c	Finely chopped fresh parsley
2		Bay leaves
2		Sprigs fresh thyme or 1 tsp. 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

INSTRUCTIONS

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 <sol131@sol1.solinet.net>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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