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Pumpkin Soup, Caribbean (M, KLP, TNT)
Source: Unknown
Serves: About 10

2 lbs. large orange squash called either calabasa OR auyama OR butternut squash OR pumpkin, peeled and cut in rather large pieces
2 lbs. soup meat with or without bones
2 scallions OR white part of 1 small leek
1 package cilantro

Cilantro Garnish:
1 cup fresh cilantro leaves
1 very small garlic clove
1 tablespoon light olive oil or vegetable oil
1 egg yolk
Water to cover plus 2 to 3 chicken bouillon cubes (6 to 8 cups water)

Make Soup:
Place the meat, scallions or leek and cilantro in a soup pot, cover with water, adding the bouillon cubes. Bring to a boil, skim the surface, lower the heat, partially cover and simmer for about 2 to 3 hours until the meat is tender.

Add the squash and cook until softened, about 15 minutes. Taste for salt and pepper. Place the cooked squash in the electric blender, fill partially with soup stock and blend until smooth. Combine with any remaining stock, from which you have removed the meat and discarded the scallions or leek.

Make Cilantro Garnish:
Puree the cilantro in the electric blender with the garlic and egg yolk. Add the oil in a stream with the motor running to form an emulsion. Taste for salt.

Assembly: Drizzle with the cilantro garnish on each plate of soup in a spiral.

Poster's Notes:
So now that we have discussed pumpkin pie, perhaps you might like a wonderful recipe used throughout the Caribbean than doesn't contain the spices of North American pumpkin pie. This is very TNT. I make it frequently. It is a soup that many children of the Latin American countries are brought up on. I'd say that in the Jewish communities, it is the best loved soup after of course, chicken soup.

Posted by Elena Eder

Nutritional Info Per Serving: N/A