• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

West Indian Pumpkin Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 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


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

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.

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