Caribbean-Style Pumpkin Soup

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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2 tbsp butter
1 small onion, chopped
3 cloves garlic, minced
4 cups roasted pumpkin flesh, mashed
3 tbsp of tomato sauce (or 2 plum tomatoes, peeled and chopped)
1 sprig fresh thyme
1 whole scotch bonnet pepper
1 ½ cup chicken or vegetable stock
1/3 cup cream or half and half
Salt and pepper to taste


In a small soup pot over medium high heat, melt the butter and add the onion and garlic. Cook for about 3 minutes careful not to burn the garlic. Add the pumpkin and tomato sauce. Next, add the thyme and scotch bonnet pepper.

Pour in the stock, stir and bring to a simmer. Simmer for 10-15 minutes, stir occasionally. If you want more heat, gently pierce the scotch bonnet pepper as it cooks.

Remove the thyme and pepper and discard. Remove the soup from the heat. Using an immersion blender, puree all the ingredients. Or you can transfer to a blender. Blend until smooth.

Stir in the cream. Add salt and pepper to taste. Return to low heat if necessary to heat the soup through. Serves 4-6. Garnish with croutons if desired.