West Indian Pumpkin Soup

READY IN: 3hrs
YIELD: 10 cups




  • In a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt and black pepper.
  • Spread mixture onto a greased roasting pan.
  • Bake at 350F for 1-1 1/2 hours, or until tender.
  • Saute onion in oil in a large pot until tender, about 5 minutes.
  • Add the scotch bonnet, garlic, and ginger and cook just until fragrant.
  • Add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.
  • When it becomes sticky, add the roasted vegetables and stir to mix, then the chicken stock, stirring to keep blending everything.
  • Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
  • Remove soup from heat and allow to cool for 15 minutes.
  • Puree approximately 1/3 of the soup in a blender until it is smooth then add back to soup and stir well.
  • Add heavy cream and coconut milk and blend.
  • Reheat if necessary.
  • May also be chilled before serving up to 1 day.
  • Serve cold or hot, garnished with roasted pumpkin seeds (if desired).