The West Indian pumpkin looks more like a large, round gourd than the bright orange squash we carve at Halloween, and they are becoming more available in American supermarkets these days. If they aren*t available in your area, substitute a butternut or Hubbard squash instead. Cream of Pumpkin Soup (Sopa de Calabaza) 3 Tbs (45 ml) olive oil 1 onion, chopped 2-4 cloves garlic, finely chopped 2 lbs (900 g) West Indian pumpkin or similar squash, peeled, seeded, and coarsely chopped 4 cups (1 L) chicken or vegetable stock 1 cup (250 ml) half-and-half or milk Salt and freshly ground pepper to taste Cayenne pepper to taste (optional) 1-2 hard-cooked eggs, sliced, for garnish Heat the oil in a large pot over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the pumpkin and stock and bring to a boil. Reduce the heat and simmer covered until the pumpkin is tender, about 30 minutes. Puree the soup in batches in an electric blender or food processor and return to the pot. Stir in the half-and-half, salt, pepper, and optional cayenne and heat until simmering. Serve garnished with sliced hard-cooked eggs. Serves 4 to 6. Soups similar to this are popular all around the Mediterranean, and this one vouches for the influence of Spanish cooking in the Cuban kitchen.
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