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Pumpkin, Coconut And Rum Soup

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Photo: Traveler's Lunchbox


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Ingredients for 8 servings

2 tsp vegetable oil

2 medium yellow onions,peeled and chopped

2 x cloves garlic,peeled and chopped

1 bunch scallions/spring onions,white and pale green parts only, sliced

2 lb pumpkin flesh, peeled and cut into 2-inch cubes (you can substitute any flavorful winter squash such as butternut, kabocha, hubbard, etc)

2 x large carrots, peeled and thickly sliced

1 x scotch bonnet pepper, *carefully* stemmed and chopped (wear something on your hands!), or a few dashes scotch bonnet/habanero hot sauce (optional)

6 cup Chicken or vegetable stock

1 can coconut milk

salt and freshly-ground black pepper

2 tbsp sugar (optional, you might find your squash makes the soup sweet enough)

1/3 cup dark rum, or more to taste

additional sliced scallions or chives, for garnish

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