We don’t always end a holiday meal with pumpkin pie-sometimes we begin the feast with this spicy soup with its Caribbean island flavor. If you don’t want to use pumpkin, any winter squash, such as butternut, acorn or Hubbard, will do. This is an easy recipe to prepare, but if you want an even quicker version, used canned pumpkin puree or a 12-ounce package or frozen cooked winter squash as a base. This recipe is from Dave’s and my book, The Spicy Food Lover’s Bible.
Serve these caramelized onions in place of the creamed ones that grace many holiday tables. These too are sweet, but also hot and lower in fat and won’t fill you up! These can also grilled over a low flame, as shown in the photo. Note: This recipe requires advance preparation.