Recipe published in Great Exuma! Great Food!

Ingredients

One quart chicken broth

2 to 2-1/2 pounds pumpkin

1 large onion, chopped

Dash hot pepper sauce

1 teaspoon nutmeg

Chopped scallions (if available)

Ripe tomato, sliced

Bring stock to boil. Pare pumpkin, remove seeds and strings, and cut into approximately one-inch cubes. Add to stock, cover, and simmer until it is very soft, about 45 minutes. Meanwhile, chop, then saute onion in a a little butter. Cook until tender but not brown. Stir onion into the soup. Allow soup to cool, then puree in blender. Return to pot. Reheat and add nutmeg and hot pepper sauce.

Pour into soup plates and garnish with tomato slices and chopped scallions.

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