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Spicy West Indian Pumpkin Soup

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soups dairy free gluten free thanksgiving lunch

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Ingredients

1 1/2 tablespoons olive oil

2 1/2 cups chopped peeled calabaza or butternut squash (about 1 pound)

1 cup chopped onion

1/2 cup chopped celery

1 to 1 1/2 teaspoons minced seeded Scotch bonnet or habanero pepper

2 garlic cloves, minced

1 tablespoon brown sugar

2 teaspoons minced peeled fresh ginger

1/2 teaspoon dried thyme

1/4 teaspoon salt

2 (15.75-ounce) cans fat-free, less-sodium chicken broth

1 bay leaf

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