Caribbean pumpkin cream soup

Ingredients for 4 servings:

• 2 kg pumpkin(s) (chayote, otherwise garden pumpkin)
• 1 onion(s) (vegetable onion)
• 1 clove(s) garlic
• 2 liters of chicken broth
• 1 tsp coriander, ground
• 1 tsp cumin
• ½ tsp turmeric
• 250 ml coconut milk
• 1 tsp curry paste
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the squash (if it’s a winter squash, summer squash has a soft skin that doesn’t need to be removed) and cut into medium-sized cubes. Finely chop the onion and finely grate the garlic clove with the back of a knife. Sauté the onions in a soup pot. Once translucent, add the squash, garlic, spices, curry paste, and broth. Bring everything to a boil and simmer over medium heat for about 50 minutes, or until the squash is completely soft. Remove the soup from the heat and puree thoroughly with a hand blender. Stir in the coconut milk and season with salt and pepper. Caribbeans like to serve this with Indian naan bread or rotis (Caribbean pancakes).