West Indian Pumpkin Soup

Description
Has lots of spices and a little bit of heat from the Scotch bonnet. Very Caribbean. Served either hot or cold, easily prepares in advance for when you need it.



Ingredients

 * 2 lbs cooking pumpkin or butternut squash, peeled and cut into 1 inch pieces
 * 1 lb sweet potatoes, peeled and cut into 1 inch pieces
 * 2 tablespoons melted butter
 * 1 tablespoon brown sugar
 * 1 teaspoon salt
 * 1 teaspoon black pepper
 * 2 tablespoons oil
 * 1 large Spanish Onion, chopped
 * 1 Scotch bonnet peppers or habanero peppers, seeded and chopped
 * 1 tablespoon minced garlic
 * 1 tablespoon grated fresh ginger
 * 2 tablespoons snipped fresh thyme
 * 2 teaspoons orange zest
 * 1 tablespoon curry powder
 * 1/4 teaspoon ground nutmeg
 * 1 cinnamon stick
 * 2 bay leaves
 * 6 cups chicken stock
 * 1/4 cup heavy cream
 * 1/4 cup unsweetened coconut milk
 * 1/2 cup toasted pumpkin seeds (aka pepitas; optional; for garnish)

Directions

 * 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).