Spicy Jamaican Pumpkin Soup

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Recipe summary

I tasted this delicious soup on my first trip to Jamaica, years ago. Ever since, I've been trying to recreate it. You can make it anytime Jamaican pumpkin is available. I go to Caribbean specialty stores or markets. You can also use our pumpkin or squash as a substitute, although it's not quite the same. Take it easy on the Scotch bonnet chile. It's smoking hot!.

Preparation time:
Cooking time:
Yield: 6

Ingredients

2 tablespoons butter (25 ml)
1 tablespoon olive oil (15 ml)
2 large shallots, chopped
2 green onions, chopped
1 carrot, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
2 bay leaves
3 sprigs fresh thyme
1/8 teaspoon ground allspice
fresh scotch bonnet chile or chipotle chile
4 cups chicken stock (1 L)
Salt and freshly cracked black pepper to taste
1 pound Caribbean pumpkin ( about 4 cups chopped ) or butternut squash
juice of ½ lime
1/2 cup coconut milk, optional ( 125 ml)

Directions

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.
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.
Season the soup with salt and pepper. With a hand blender, puree until smooth. Return to medium heat and bring to boil.
Add the lime and coconut milk and simmer for a few minutes, just to develop flavour.