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As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

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Thursday, December 27, 2007

Spicy Pumpkin Soup

I just cannot get enough of thick, hearty soups in the winter time! This soup provides a double dose of heat from its warmth and its spice. It's perfect for chasing away the winter chills!

If you cannot get a hold of fresh habaneros, substitute a favourite, flavourful hot sauce such as Susie's Calypso.

Spicy Pumpkin Soup

  • 1 buttercup squash
  • 1 butternut squash
  • 5 - 6 habanero peppers
  • 1 large yellow onion
  • 1 stalk celery
  • 2 carrots
  • 1 garlic
  • 2 inch piece ginger root
  • olive oil
  • 4 tablespoons honey
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon each ground: cardamom, anise, cloves, turmeric & cinnamon
  • 1 mango
  • 5 cups chicken or vegetable stock
  • 1/2 cup peanut butter*
  • 1 cup whipping cream
  • juice of one lime
  • sour cream
  • fresh cilantro


* Real peanut butter is made from peanuts and nothing but.


Wrap squash in tin foil and bake at 400°F for an hour (or more if needed).
Peel onion, garlic and ginger.
Remove stalk and seeds from habaneros.
Dice habaneros, onion, celery, carrots, garlic and ginger.
Sauté in oil until soft.
Peel and dice mango.
Cube squash, discarding skin, stringy pulp and seeds.
Place vegetables, spices, honey, mango and stock in a large pot and cook until squash is soft.
Purée soup in a blender or food processor and return to the pot.
Bring to a boil.
Stir in peanut butter, cream and lime juice.
Simmer soup for 1/2 hour or more to allow all flavours to blend nicely.
Garnish with sour cream and fresh cilantro leaves.

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