Caribbean Pumpkin Soup

Ingredients

• 3 tbsp. unsalted butter
• 4 cloves garlic, minced
• 1 medium white onion, minced
• 1 Scotch bonnet pepper, stemmed, seeded, and minced (optional)
• 3 lb. pumpkin, such as calabaza or butternut squash, peeled, seeded, and cut into 1/2″ pieces
• 4 cups chicken stock
• 4 sprigs thyme
• 2 sprigs parsley
• 1 bay leaf
• 1 cup milk
• ¹⁄₄ cup heavy cream
• ¹⁄₂ tbsp. mild curry powder
• 1 tsp. fresh lime juice
• ¹⁄₄ tsp. freshly grated nutmeg
• Kosher salt and freshly ground black pepper, to taste
• Crème fraîche, for garnish

Directions

1. Melt butter in a 6-qt. saucepan over medium-high heat. Add garlic, onion, and, if using, Scotch bonnet; cook until golden, about 8 minutes.
2. Add pumpkin, stock, thyme, parsley, and bay leaf; bring to a boil. Reduce heat to medium; cook until pumpkin is very tender, 30–35 minutes.
3. Discard thyme, parsley, and bay leaf; working in batches, purée soup in a blender until smooth.
4. Return soup to saucepan and add milk, cream, curry powder, lime juice, nutmeg, salt, and pepper; simmer until slightly thick, 4–6 minutes.
5. Ladle soup into bowls; garnish with a swirl of crème fraîche.