5 servings (serving size: 1 cup)

Several varieties of pumpkins grow in the Caribbean, but the most widely known is the calabaza (also known in the French West Indies as giraumon). Less watery than most squash, calabaza produces a soup with a gloriously velvety texture and concentrated flavor. If you can't find it, butternut squash makes a handy substitute. Typical of most Caribbean cooking, this soup is very spicy. For a mellower version, cut down on the amount of Scotch bonnet pepper in the recipe.

How to Make It

Step 1

Heat the oil in a large saucepan over medium-high heat. Add squash, onion, celery, pepper, and garlic; sauté for 5 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Discard bay leaf.

Step 2

Place half of the squash mixture in a blender, and process until smooth. Pour pureed mixture into a bowl; repeat procedure with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until heated.

Ratings & Reviews

cravenscroft's Review

September 08, 2013
I have been making this recipe for years - it tastes very much like the Pumpkin Soup served at the Bitter End Yacht Club on Virgin Gorda. Easy and Delicious - my kids love it.

cbrofm15's Review

September 27, 2009
You can also use jalapeno peppers if the heat is too much for you. This soup is wonderful!

sedutta's Review

September 16, 2009
This was easy and surprisingly tasty. I used a butternut squash and will definitely be making this again.