Ingredients

1 1/2 tablespoons olive oil
3 cups chopped peeled calabaza squash ( about 1 pound ) or 3 cups butternut squash ( about 1 pound )
1 cup chopped onion
1 cup chopped celery
1/2 teaspoon minced and seeded habanero pepper
2 garlic cloves , minced
1 tablespoon brown sugar
1 1/2 tablespoons peeled and minced fresh ginger
2/3 teaspoon dried thyme
1/4 teaspoon sea salt
2 cans reduced-sodium fat-free chicken broth
1/4 cup water
2 -3 bay leaves
West Indian pumpkin soup is a traditional recipe that originated in the Caribbean Islands, specifically Jamaica. This soup is an ideal comfort food for autumn and winter. The sweet and savory flavors of squash, ginger, and other spices are sure to warm you up from the inside out. The habanero pepper adds a spicy twist, making it perfect for those who love bold flavors. This soup is easy to make and perfect for a cozy evening meal. So, let's get started!

Instructions

1.Heat oil in a large saucepan over medium heat. Add squash and next 5 ingredients to pan and saute 10 minutes.
2.Stir in brown sugar, ginger, thyme, and salt.
3.Add chicken stock, water, and bay leaves and bring to a boil.
4.Cover, reduce heat, and simmer for 25 minutes, or until squash is tender.
5.Discard bay leaves and blend soup in blender until smooth. Serve hot with your favorite toppings!
6.

PROS

This soup is a warming and satisfying dish that is packed with nutrients and bold flavors! The habanero pepper adds an extra kick and the silky texture makes it a luxurious meal.

CONS

The habanero pepper can make the soup quite spicy, which may not be suitable for everyone.
The soup preparation can be a bit time-consuming.

HEALTH & BENEFITS

This soup is rich in vitamin A, C and fiber that help support a healthy immune system and promote healthy digestion. The ginger and habanero pepper have anti-inflammatory effects and can help with pain relief. Squash is a great source of potassium and Vitamin E, which are essential for healthy bones and skin.

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