Use fresh pumpkin or squash from your garden to make this creamy and spicy Jamaican pumpkin soup. Pureeing this soup lends a smooth texture, while the milk helps to thicken it and add a richness. For an alternative to cream of tomato soup, try this Jamaican dish.
Combine the pumpkin and chicken stock in a saucepan and bring to a boil over medium heat. Cook until the pumpkin becomes tender, about 20 to 30 minutes.
Transfer the pumpkin and stock to a blender and puree until smooth.
Put the onion, celery and butter into the saucepan and heat over medium heat until the vegetables turn soft.
Add the flour to the butter mixture and cook, stirring, until the flour turns lightly browned.
Pour the pumpkin puree, Scotch bonnet pepper and milk into the saucepan.
Lower the heat to low and stir until the soup heats through. Remove the whole Scotch bonnet pepper before serving.