West Indian Pumpkin soup recipe

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Serves : 6

Ingredients :

• 1 tbsp olive oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 carrot, chopped
• 3 cloves garlic, finely chopped
• ½ scotch bonnet chili, seeded and finely chopped
• 5 cups de-fatted reduced-sodium chicken stock
• 1½ lb calabaza or butternut squash, peeled, seeded and cut into pieces
• ¼ cup finely chopped fresh parsley
• 2 bay leaves
• 2 sprigs fresh thyme or 1 tspn dried thyme leaves
• 1 tbsp brown sugar, plus more to taste
• ½ cup reduced-fat sour cream, plus 3 tbsp for garnish
• salt & freshly ground black pepper, to taste
• chopped chives or scallions, for garnish
• ¼ tspn ground red pepper (cayenne), for garnish

Preparation and Cooking Instructions :

1. 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 chilies 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.
2. 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.)
3. Return the soup to the pot and stir in ½ cup sour cream. Simmer the soup for 3 minutes. Adjust seasonings, adding brown sugar, salt, and pepper to taste.
4. To serve, ladle the soup into bowls. Garnish each portion with a ½ tbsp dollop of sour cream, some chives or scallions, and a dusting of red pepper. Serve at once.