Several varieties of pumpkins can be found throughout the Caribbean. We used curry and cinnamon spices, and skipped the fire-hot peppers, to make this milder, warmer version of curry pumpkin soup.
2 teaspoons extra-virgin olive oil
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon ginger (fresh or ground)
1 teaspoon ground cinnamon
2 teaspoons curry powder
1 (29-ounce) can pumpkin
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and sliced
1 pint low-sodium vegetable stock
½ pint fat-free evaporated milk (add at end)
1 tablespoon parsley
An Oldways recipe
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