- 3 pound Kabocha Squash or any pumpkin like squash
- 1 large carrot, peeled and cut into pieces
- 1 medium onion, chopped
- 1 large rib of celery, chopped
- 2 cloves garlic
- 1 small bunch of parsley
- 1 bay leaf
- thyme, paprika, cayenne pepper, salt and pepper to taste
For the broth - heavy cream, or whatever. I’ve even used evaporated milk (skimmed!)
Cut the squash in half, remove the seeds. Put the cut side down on a board and cut narrow slices, narrow enough for a paring knife to remove the tough peel in one swipe. Cube the squash, about 1″ cubes and put in a stock pot. Add the rest of the ingredients, NOT THE CREAM, cover with broth or water, just enough to cover the ingredients, and bring to a boil.
Reduce the heat and simmer until everything is well cooked. Remove Bay leaf.
AFTER removing the bay leaf, process or blend until the mixture is smooth. Add broth as you do this, but not too much, because you’ll finish the soup with cream. Add a grating of fresh nutmeg, reheat the soup adding the cream, don’t boil. Use more fresh nutmeg as garnish to serve the soup. Cayenne is good as well.
NOTES : This is an adaptation of Barbara Crowe’s pumpkin soup. It was always on the menu at the Belham Valley Restaurant in Montserrat.
Recipe by : Linda McBride
Like this post? Subscribe to my RSS feed and get loads more!