Caribbean Cream of Pumpkin Soup

Peel the pumpkin (if it is a winter pumpkin, summer pumpkins have a soft skin that you do not need to remove) and cut into medium-sized cubes. Finely chop the onion, finely grate the garlic clove with the back of a knife. In a soup pot, sauté the onions. Once they are translucent, add the pumpkin, garlic, spices, curry paste and clear soup.

Bring to a boil and simmer over medium heat for about 50 minutes or until the pumpkin is completely soft. Remove the soup from the heat and blend with a hand blender. Add the whipped cream and season to taste with salt and freshly ground pepper. The Caribs like to serve the soup with Indian roti or naan bread (Caribbean pancake pancakes).

Preparation time: 1 hour

Difficulty: simple

Tip: Stock up on high-quality spices – it pays off!

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