The Dish: Soup to Shore

A SAVEUR reader writes about the trip that inspired her Caribbean pumpkin soup recipe. "The Dish" is a column featuring stories and recipes from SAVEUR readers, adapted by our test kitchen.

Caribbean Pumpkin Soup
Caribbean Pumpkin Soup
Roast or sauté extra squash over the weekend (butternut or calabaza are perfect) to make quick weeknight work of this garlicky, spicy pumpkin soup.Penny De Los Santos

Northern Magic was a sailboat built by a Canadian dentist who had put his heart into constructing his dreamboat—quite literally, for as soon as the ship was launched, he dropped dead of a heart attack. His widow asked my sea-faring boyfriend, Bones, to sail the boat from Trinidad up to Tortola in the British Virgin Islands, and put it up for sale. I went along for the ride. It was a maiden voyage to remember. Everything broke. We limped into St. Lucia, where we spent weeks waiting for parts. In the interim, Bones introduced me to the lively marketplace in the capital city of Castries. I'd never been anyplace so enthralling: The stalls spilled over with papayas, plantains, and breadfruit, and the chickens were sold still squawking. I fell in love with the food of the Caribbean; its vivid flavors don't pull any punches. We bought green-skinned calabaza pumpkins and fiery Scotch bonnet peppers, and while Bones fixed the boat, I made pumpkin soup. The warm roti flatbreads we ate with the soup were cheap, the beer ice-cold. Such a heavenly spot to be stranded. Of course, not long after, I married Bones. Any guy who can fix both a boat and a perfect rum punch is a keeper. —Abigail Blake, Winston-Salem, North Carolina