WEST INDIAN PUMPKIN BISQUE

This soup is fast to make, delicious to eat and perfect to serve for fall and winter holidays. As smooth and rich as this soup is, no cream or roux is added. It is just fresh vegetables, and I used onions as the thickener, making it gluten free and almost dairy free. (to keep it lightweight, leave out the crème garnish). It might be difficult to get calabaza, a Caribbean pumpkin, in the Northeast or Midwest, so perhaps kabocha squash is easier to find than our tropical variety.

SERVES TEN

WEST INDIAN PUMPKIN BISQUE w/ Nutmeg Crema

INGREDIENTS

·        ¼ cup olive oil

·        1 large (2 cups) Vidalia or yellow onion, sliced

·        4 cloves garlic, chopped

·        1 cup carrots, sliced

·        1 smoked ham hock (optional)*

·        1 scotch bonnet chili pepper or similar pepper (do not burst)

·        ¼ cup fresh thyme leaves

·        3 pounds calabaza, seeded, peeled and diced

·        ½ tsp allspice, ground

·        2 quarts chicken or vegetable stock (plus 2 cups more if soup is too thick after blending) 

·        Salt and pepper to taste

PROCEDURE

·        In a large stockpot over medium heat, place olive oil, onion, garlic and carrots and sauté until caramelized, being careful not to burn, about 12 minutes

·        Add ham hock (optional)*, chili pepper and thyme and cook, stirring, for 2 to 3 minutes

·        Add calabaza, allspice and chicken or vegetable stock

·        Bring to a boil, then lower heat and simmer for 35 minutes, uncovered, or until all vegetables are cooked through

·        Remove from heat and let it cool for about 15 minutes.

·        Remove scotch bonnet and ham hock (optional)* and set aside

·        Place soup in a blender and blend until smooth (NOTE)

·        Season with salt and pepper to taste, and serve

*If desired, remove seeds from pepper, chop up flesh and add back to the soup for spice. When ham hock is cool enough to handle, pick the meat to use in addition to the crema garnish.

NOTE: When blending hot soup, remove the centerpiece from the top of the blender cover. Place a cloth over hole of blender top and pulse the blender, releasing the steam so that you do not accidentally explode the apparatus. Once steam escapes, full speed ahead!

NUTMEG CREMA (Garnish) ¾ cup

INGREDIENTS

·        ½ cup sour cream

·        ¼ heavy cream

·        ½ tsp nutmeg, ground

·        1 tsp Kosher salt

PROCEDURE

·        Place all ingredients in a bowl and whisk until smooth

GARNISH

·        Once soup is plated, using a teaspoon, drizzle the nutmeg crema across the soup