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Caribbean Pumpkin Soup

The ultimate Caribbean comfort food is traditionally made from the native squash calabaza (a round gourd with yellow-green skin and sweet orange flesh) and enhanced with coconut milk, vegetable or chicken stock, herbs and garlic. Recipe reprinted with

Caribbean Pumpkin Soup

Pumpkin Halvah (Assidat al-Boubar)

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.



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.

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