Caribbean Pumpkin Soup
Ingredients
| 4 tbs unsalted butter | ||
| 2 large onions, minced | ||
| 2 lbs calabaza pumpkin (avilable in Latin stores) | ||
| 5 cups chicken stock | ||
| 1 cup light cream | ||
| kosher salt and black pepper to taste | ||
| Dash of Tabasco | ||
| fresh ground nutmeg |
Directions:
- Heat the butter in a large, heavy saucepan and saute the onions until tender, but not browned.
- Pare the pumpkin and remove any seeds and strings, then cut into 1 inch cubes.
- Add the pumpkin and chicken stock, to the saucepan and simmer until the pumpkin is disintegrating. About 45 minutes.
- Cool slightly and place the contents of the saucepan in a food processor or blender and process until smooth. Do not over blend.
- Return the mixture to the saucepan, season with salt and pepper.
- Add the cream and Tabasco and reheat gently.
- Sprinkle with a little nutmeg.
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