Jamaican Pumpkin Soup

Submitted by: Ashley Garback

6 cups chicken stock
2 cups fresh or canned pumpkin meat cut into 1" cubes*
2 cups potatoes, peeled and cut into 1" cubes
1 onion, minced
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons minced jalapeno pepper, or more to taste
Freshly ground nutmeg, to taste
1/4 cup low-fat buttermilk or evaporated milk
1/4 cup minced fresh coriander, for garnish

In a saucepan or stockpot over medium heat, bring the chicken stock to a simmer. Add all the ingredients except the buttermilk and the coriander and simmer for 20 minutes, or until the potatoes and pumpkin are tender. The stock should completely cover all the ingredients by at least 2 inches.
Remove the bay leaf and pour the soup into a blender or food processor and process until smooth.
Return the soup to the pot and heat through. Stir in the buttermilk or evaporated milk. Divide the soup into serving bowls and garnish with the coriander.
* You can also make this soup using your favorite winter squash (such as butternut, acorn, etc.)