Preparation / Directions:
The method: Peel and cube potatoes and pumpkin into equal sized chunks heat some olive oil in a big pot and add the onion and garlic - saute a few minutes Add the chicken stock, potatoes and pumpkin meat, bring to a boil, reduce reat, add the scotch bonnet and spices of you choice. Cook over low heat, just simmering, for maybe two hours until the potatoes and pumpkin are mushy. Remove the scotch bonnet and bay leaf if you used one.
Transfer the mixture, in batches, to a food processor and puree till smooth. Return the mixture to the pot, reheat and adjust seasonings - I added a splash of cognac. Be forewarned that if you actually do use a scotch bonnet or habanero chile, this is a pretty spicy soup, even if you discard the chile. You might experiment by removing the chile earlier in the process; but mine was delicious! Enjoy
Here's a pumpkin soup that ya'll are gonna love...and it's a much better use of pumpkin than that sweet marshmellow thing that we so often do for the hol
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