Pumpkin Soup

Serves at least 10

4 pounds pumpkin, peeled, seeded and cut into small pieces

6 garlic cloves

4 onions, chopped

4 tomatoes, chopped

10 cups vegetable or chicken stock

1 cup dry white wine

2 tablespoons honey

6 bay leaves

2 teaspoons ground cinnamon

½ teaspoon marjoram

Salt and white pepper to taste

2 cups heavy cream, (or 1 cup yoghurt and 1 cup sour cream + extra honey)

Place all ingredients, except the cream, in a large pot, and simmer until the pumpkin is soft. Remove the bay leaves.

Purée mixture in batches with a mixer or in a blender. Return the purée to the pot and on low heat, stir in the cream. Carefully heat the soup through, making sure it does not come to a boil.

A mild and smooth soup with a Caribbean flavor. Serve as a starter or with some sourdough and a nice cheese make it a main course. Please note: only nice cheeses allowed!