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