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I don’t always serve pumpkin pie for desert at Thanksgiving. Sometimes I make a pumpkin cheese cake, muffins, or this spicy soup with an island taste. If you don’t want to use pumpkin, any winter squash will do. Use butternut, acorn, or Hubbard, or for preparation ease, use canned pumpkin puree.
| Servings |
| 4-6 people |
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I don’t always serve pumpkin pie for desert at Thanksgiving. Sometimes I make a pumpkin cheese cake, muffins, or this spicy soup with an island taste. If you don’t want to use pumpkin, any winter squash will do. Use butternut, acorn, or Hubbard, or for preparation ease, use canned pumpkin puree.
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Ingredients
- 1 qt vegetable broth
- 4 cups diced squash or 1 15 oz can pumpkin puree
- 2 tbsp butter or margarine
- 1 tbsp chopped ginger
- 1 cup chopped onions
- 1/4 tsp ground habanero
- 2 tsp curry powder
- 1/4 tsp ground coriander
- 1 pinch ground cloves
- 1 pinch white pepper
- 3 tbsp fresh orange juice
- 1/4 tsp orange zest
- 2 tbsp rum
Servings: people
Units:
Instructions
- If using fresh squash, bring the broth to a rapid boil in a large saucepan over high heat.
- Add the squash, cover, and boil the squash for about 10 minutes until soft.
- Remove, reserving the broth, and place in a blender or food processor and puree until smooth, adding some of the broth, if needed.
- Or, place the canned pumpkin puree, along with 3 cups of the broth in large kettle.
- In a small frypan, heat the butter or margarine, add the ginger and onion and saute until the onions are soft. Add onion the mixture, habanero and the spices, to the pumpkin puree.
- Simmer the bisque for 15 minutes. Strain the soup, return to the stove and heat through.
- Remove from the heat and stir in the orange juice, zest, and rum. Garnish with crotons and sage leaves and serve.
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