Guest Author - Amy Kilbride
When we think of pumpkins, we think of the bright orange Jack-O-Lantern pumpkins that appear everywhere around Halloween. Caribbean pumpkins are a little different – they are usually green or yellow, with a yellow flesh. Like our typical pumpkin, they are a type of winter squash. Known as Calabaza, you can find these special pumpkins in farmer’s markets and at organic food stores around the country.
If you can’t find Calabaza, don’t give up! Experiment with other types of sweet winter squash in this recipe. A traditional orange pie pumpkin works just as well and the result is a creamy, sweet, slightly zippy soup that will warm you on a cold night. (Make sure you use a pie pumpkin and not a Jack-O-Lantern pumpkin, as they have a better texture and taste for cooking.) You can even try using canned pumpkin (not pumpkin pie filling) to save yourself some time. But whatever version of squash you use, this winter treat will be well worth it!
Island Pumpkin Soup
Makes 10-12 servings
2 lbs. pumpkin, peeled and chopped into ˝’’ cubes
2 qt. chicken broth
˝ c. bacon slices cut in half (can use a ham bone if available)
˝ c. butter
1/3 c. flour
2 tbsp. red bell pepper, minced
2 tbsp. onion, minced
3 cloves fresh garlic, minced
2 sprigs fresh thyme
2 oz. heavy cream
1 bay leaf
1/8 tsp. ground cinnamon
1 tsp. ginger
Salt to taste
Pepper to taste
Nutmeg (for garnish)
In a heavy soup pot over medium heat, sauté the onions and red peppers for 4-5 minutes until onion is translucent. Add pumpkin and bacon (or ham bone), and enough chicken broth to just cover pumpkin. Simmer for 20 minutes – keep an eye on it to be sure it doesn’t burn, lowering heat when needed.
Remove from heat when most of the liquid has evaporated. Add flour, and stir to blend. Add remaining chicken broth and return to heat, bringing the soup to a simmer, stirring the bottom to make sure nothing sticks. Skim off any fat or froth from the top of the soup, and add remaining ingredients, except for the cream. Simmer for another 20 minutes.
Remove bacon or ham bone, thyme and bay leaf with a slotted spoon. Add the cream. Let the soup cool and run it through a food processer or blender until smooth. Reheat gently (do not let boil) and serve. Sprinkle a little nutmeg atop each bowl before serving, if desired.
