Chef Jackie Kleis from Pollo Tropical makes a Caribbean pumpkin soup.
1 pumpkin or squash, peeled and diced
1 medium-sized potato, peeled and cubed
1.5 oz. chicken stock
1 cup onion, chopped
2 teaspoon garlic
1 celery stalk, chopped
1 Tablespoon dried cilantro
2 Tablespoons Olive oil
1 teaspoon grated fresh ginger
¼ cup coconut milk
Peel and dice the pumpkin or squash and 1 medium potato
Start with a sofrito base, which is generally diced garlic, onion, and celery cooked in olive oil.
Add in the pumpkin, potato, chicken stock, dried cilantro and salt and pepper to the sofrito mixture; cover and simmer on medium heat for 20 minutes.
Once soft, blend the soup with an immersion blender, or transfer to a standard blender and puree.
Add a fresh, grated ginger and return the soup to the pot to heat for a few moments.
Ladle soup into bowls, or carved out mini pumpkins to use as serving pieces for a festive presentation.
Garnish with a splash of coconut milk.