Ingredients

Serves 8

• 3 pounds of peeled, seeded, and cubed calabaza (West Indian pumpkin)
  
• 4 cans of coconut milk
  
• 1 medium yellow onion, diced
  
• 1 cup coconut flakes
  
• ½ pound of butter
  
• 6 cups chicken broth
  
• ½ Tablespoon of salt
  
• 1 quart of heavy cream
  
• 3 cinnamon sticks
  
• 1 Tablespoon of ginger
  
• 1 cup of honey
  
• Chopped cilantro and ground nutmeg for garnish
  
• White pepper

Method

In a large pot, melt the butter and steam the onions. After a couple of minutes, add the pumpkin and ginger, then adding the honey. Stir until caramelized.

Add in chicken broth and coconut milk. Reduce the liquid blend and add the spices and heavy cream. Next, lower the heat and simmer for 20 minutes. Then strain and add seasonings to taste. Reheat the soup over medium heat and finally garnish with cilantro foam and nutmeg.