Pumpkin Cream Soup (Jamaican)

Green-skinned calabaza can be found in local Latin and Caribbean markets, but butternut squash is a fine substitute for the pumpkin in this cream-laced soup.

3 Tbsp. butter
4 cloves garlic, minced
1 medium white onion, minced
1 Scotch bonnet pepper, stemmed, seeded, and minced (optional)
3 lbs pumpkin, such as calabaza or butternut squash, peeled, seeded and cut into ½" pieces
4 cups chicken stock
4 sprigs thyme
2 sprigs parsley
1 bay leaf
1 cup milk
¼ cup heavy cream
½ Tbsp. mild curry powder
1 tsp. lime juice, freshly squeezed
¼ tsp. nutmeg, freshly grated
sea salt
black pepper, freshly ground

Garnish:
crème fraîche

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. 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. Discard thyme, parsley, and bay leaf; working in batches, purée soup in a blender until smooth.

Return soup to saucepan and add milk, cream, curry powder, lime juice, nutmeg, salt, and pepper; simmer until slightly thick, 4-6 minutes. Ladle soup into bowls; garnish with a swirl of crème fraîche.

Makes 6 servings.