Pumpkin Soup

I found a similar recipe in the Joy of Cooking, but modified it to work with the ingredients I have on the boat.  Pumpkins are a locally grown produce in the Bahamas, so finding unique, savory ways to eat them is key!  Pumpkin pie is the first thing that always comes to mind, but you can eat that for a meal, at least not on a regular occurance.

Ingredients:

1 pumpkin (~2 pounds)

½ cup chopped onion, sautéed

3 cups chicken broth

¾ cup whole milk

2 tbsp. brown sugar

1 teaspoon minced ginger

1 teaspoon cinnamon

Salt & pepper to taste

Bake pumpkin whole in oven at 350F for 30 minutes, until softened.  Remove seeds and skin.  Saute onion in pot using 1 tablespoon of olive oil.  Add chicken broth and pumpkin and other ingredients, heat on medium, 30 or so minutes, until soft enough to mash or blend pumpkin.  Pour broth into blender and puree or mash with fork.  Reheat and serve – Delicious if served with toasted cayenne pecans!

To make pecans:

Lay pecans on cookie sheet.  Toss in the following mixture: 2 tablespoons brown sugar, 3 tablespoons butter, 1 teaspoon cayenne pepper, 1 teaspoon cinnamon.  Bake in the oven for 20 or so minutes at 350F until toasted.  Remove and let cool.  Sprinkle on top of soup or eat as a snack!