West Indian Pumpkin Soup

1. 1

   In a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt and black pepper.

2. 2

   Spread mixture onto a greased roasting pan.

3. 3

   Bake at 350F for 1-1 1/2 hours, or until tender.

4. 4

   Saute onion in oil in a large pot until tender, about 5 minutes.

5. 5

   Add the scotch bonnet, garlic, and ginger and cook just until fragrant.

6. 6

   Add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.

7. 7

   When it becomes sticky, add the roasted vegetables and stir to mix, then the chicken stock, stirring to keep blending everything.

8. 8

   Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.

9. 9

   Remove soup from heat and allow to cool for 15 minutes.

10. 10

    Puree approximately 1/3 of the soup in a blender until it is smooth then add back to soup and stir well.

11. 11

    Add heavy cream and coconut milk and blend.

12. 12

    Reheat if necessary.

13. 13

    May also be chilled before serving up to 1 day.

14. 14

    Serve cold or hot, garnished with roasted pumpkin seeds (if desired).

* Per serving · 4 servings · Values may vary.