Tbsp butter (25 ml)
Tbsp olive oil (15 ml)
large shallots, chopped
green onions, chopped
stalks celery, chopped
clove garlic, chopped
sprig fresh thyme
tsp ground allspice
fresh scotch bonnet chile or chipotle chile
cup chicken stock (1 L)
Salt and freshly cracked black pepper to taste
lb(s) Caribbean pumpkin ( about 4 cups chopped ) or butternut squash
juice of ½ lime
cup coconut milk, optional ( 125 ml)
1. In a large pot, heat butter and olive oil on medium high. Add shallots, green onions, carrot, celery and garic and sauté until soft and just golden.
2. Add remaining ingredients, except lime and cream. Bring to a boil. Cover and reduce heat to low. Simmer, covered for about 45 minutes or until pumpkin is tender.
3. Season the soup with salt and pepper. With a hand blender, puree until smooth. Return to medium heat and bring to boil.
4. Add the lime and coconut milk and simmer for a few minutes, just to develop flavour.