Caribbean Pumpkin Soup

Green-skinned calabaza can be found in local Latin and Caribbean markets, but butternut squash is a fine substitute for the pumpkin in this cream-laced soup from home cook Abigail Blake. This recipe first appeared in our November 2013 issue with the story Soup to Shore.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Caribbean Pumpkin Soup Caribbean Pumpkin Soup
Green-skinned calabaza pumpkins, fiery Scotch bonnet peppers, and plenty of herbs and spices vividly flavor this Caribbean pumpkin soup.
Yield: serves 6

Ingredients

  • 3 tbsp. unsalted butter
  • 4 cloves garlic, minced
  • 1 medium white onion, minced
  • 1 Scotch bonnet pepper, stemmed, seeded, and minced (optional)
  • 3 lb. pumpkin, such as calabaza or butternut squash, peeled, seeded, and cut into 1/2″ pieces
  • 4 cups chicken stock
  • 4 sprigs thyme
  • 2 sprigs parsley
  • 1 bay leaf
  • 1 cup milk
  • 14 cup heavy cream
  • 12 tbsp. mild curry powder
  • 1 tsp. fresh lime juice
  • 14 tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • Crème fraîche, for garnish

Instructions

  1. Melt butter in a 6-qt. saucepan over medium-high heat. Add garlic, onion, and, if using, Scotch bonnet; cook until golden, about 8 minutes. Add pumpkin, stock, thyme, parsley, and bay leaf; bring to a boil. Reduce heat to medium; cook until pumpkin is very tender, 30–35 minutes. Discard thyme, parsley, and bay leaf; working in batches, purée soup in a blender until smooth. Return soup to saucepan and add milk, cream, curry powder, lime juice, nutmeg, salt, and pepper; simmer until slightly thick, 4–6 minutes. Ladle soup into bowls; garnish with a swirl of crème fraîche.