Side Pannel
West Indian Pumpkin Soup
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
Directions
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.
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.
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