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Caribbean Pumpkin Soup




Source of Recipe


Martha Stewart Living


List of Ingredients




2 med Cloves garlic, peeled
1 med Onion, peeled and quartered
1 large Jalapeno pepper, seeded and -coarsely chopped
2 Stalks celery, cut into -2-inch lengths
3 large Carrots, peeled and sliced -1/4 inch thick
2 Tbsp Olive oil
1 3/4 lb Kabocha squash (about half a -small squash), peeled, seeded, and cut -into 1-inch dice
3 cup Low-salt vegetable stock,
1 Bay leaf
2 tsp Curry powder
1 tsp Turmeric
Pinch of cayenne pepper
1 1/2 tsp Salt Freshly ground pepper
1 Ripe plantain, cut into -chunks
1/4 cup Shelled raw pumpkin seeds -(pepitas)
2 Tbsp Chopped flat-leaf parsley

Recipe



Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped. Heat 1 Tbsp of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and saute, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and saute for 5 minutes. Add the squash, chicken stock, bay leaf, curry, turmeric, cayenne, 1 tsp of the salt, and pepper to taste, and bring to a boil. Reduce heat and add the plantain. Cook until the vegetables are tender, about 8 minutes. Meanwhile, in a small saute pan, heat remaining T of olive oil over medium-high heat. Add pumpkin seeds and remaining 1/2 tsp salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped. Remove from heat and add parsley.
Place 2 cup of the cooked vegetables and about 1/2 cup of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the creme fraiche, if desired.
Garnish with roasted pumpkin seeds. Yield: 6 Servings