Wednesday, December 17, 2008

Bequia Pumpkin Soup

(recipe by Susan Toy of Bequia)
1/4 lb chorizo sausage, casing removed, crumbled
1 medium onion, coarsely chopped
3 cloves garlic, minced
1 stalk celery, coarsely chopped
1 quart chicken stock
2 1/2 (6 cups) lbs peeled, seeded Hubbard or banana squash,
chopped into 1/2 inch dice
1 yellow potato, peeled and diced
2 large carrots, peeled and coarsely chopped
1-2 tbs habanero hot sauce
1/3 cup cream
kosher salt/fresh ground pepper/white pepper
In a heavy, large pot, sauté chorizo for 1-2 minutes. Add onion, garlic and celery and cook until onions are translucent. Add stock, squash, potato and carrots. Bring to a simmer and cover. When squash and potatoes are tender, remove from heat. Cool slightly, then puree using an immersion blender. Return to heat and return to serving temperature. Add hot sauce and cream. Season to taste.

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