Ingredients
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1/2 cup chopped onion
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2 1/3 lbs pumpkin (peeled and cut into medium to large diced pieces)
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2 1/4 quarts chicken stock (slightly over 1/2 gallon) or 2 1/4 quarts vegetable stock (slightly over 1/2 gallon)
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1 scotch bonnet pepper
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3 sprigs scallions (cut thin)
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2 garlic cloves, minced
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1 bay leaf
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2 -3 sprigs fresh thyme, chopped
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salt and pepper (to taste)
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1/4 lb butter
Instructions
- Sauté onions in butter in a large pot until transparent.
- Add pumpkin and fill with stock.
- Add the remaining ingredients and bring to boil
- (Put Scotch Bonnet Pepper in Whole).
- Simmer for about half an hour or to desired consistency.
- Remove Scotch bonnet pepper and serve hot.