Columbus Monthly / November 2010 / November / Jerked pumpkin soup

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Jerked pumpkin soup

November marks the end of the growing season in Ohio. It closes with an abundance of winter squashes that vary from the familiar pumpkin to the easily prepared butternut to the warty thick-skinned challenge of the Hubbard.

Winter squashes keep well outside the refrigerator in a cool place and taste better after sitting in storage for a few weeks after harvest.

Of course, you are familiar with the traditional pumpkin pie, but try making a winter squash risotto, a squash gratin or a simple purée with butter sage and garlic. You also can stuff your softened squash: Try scooping out most of the flesh, mixing it with sausage and apples and then filling the squash shells up again and cooking until hot.

Alana Shock of Alana’s Food and Wine contributed her recipe for jerked pumpkin soup, a great option for Thanksgiving. This recipe will serve eight with enough to freeze for later.

Jerked pumpkin soup

Jerk spice

1 bunch scallions (washed and chopped)

1 seeded habanero

2 pinches of ground cloves

1 tablespoon chopped garlic

1 tablespoon ground allspice

2 tablespoons brown sugar

1 tablespoon dry thyme

1 teaspoon ground cinnamon

Purée in a food processor or blender. Add a little water if needed for a smooth purée. Freeze leftover paste for future use.

Soup

1 5 to 8 pound kabocha pumpkin

2 large white onions, roughly chopped

3 tablespoons olive oil

3 tablespoons jerk spice

3 tablespoons salt

3 tablespoons garlic

8 cups chicken (or vegetable) stock

2 cans coconut milk

2 tablespoons lime juice

Preheat oven to 400. Slice pumpkin in half and remove the seeds and strings with a spoon. Place both halves in a roasting pan, face down. Pour a little water in the bottom of the roasting pan to prevent sticking. Cover with aluminum foil and roast until the halves become soft (an hour or so). Let the pumpkin cool until you can handle it easily. Use a spoon to scoop the pumpkin out of its skin. Purée the pumpkin in a food processor or blender, adding water to create a smooth texture if necessary.

Pour the olive oil into a stock pot. Heat over medium heat and add the jerk spice. Then add the onions and sauté until they become translucent.

Add the salt, garlic, stock, pumpkin purée, coconut milk and lime juice. Simmer for one hour.

Purée with hand mixer or in a blender in small batches. Add more jerk spice or more salt to taste. Garnish with chopped cilantro.