West Indian Pumpkin Soup Recipe - Vegetarian Soup from Caribbean, West Indies

Ingredients

• 2 lb (907 g) cooking pumpkin or butternut squash, peeled and cut into 1 inch pieces
• 1 lb (454 g) sweet potatoes, peeled and cut into 1 inch pieces
• 2 tbsp melted butter
• 1 tbsp brown sugar
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp oil
• 1 large spanish onion, chopped
• 1 scotch bonnet peppers or habanero peppers, seeded and chopped
• 1 tbsp minced garlic
• 1 tbsp grated fresh ginger
• 2 tbsp snipped fresh thyme
• 2 tsp orange zest
• 1 tbsp curry powder
• 1/4 tsp ground nutmeg
• 1 cinnamon stick
• 2 bay leaves
• 6 cups chicken stock
• 1/4 cup heavy cream
• 1/4 cup unsweetened coconut milk
• 1/2 cup toasted pumpkin seeds (aka pepitas; optional; for garnish)