Pumpkin, Coconut And Rum Soup - cooking recipe

Ingredients

2 tablespoons vegetable oil
2 medium yellow onions, peeled and chopped
2 garlic cloves, peeled and chopped
10 spring onions, white and pale green parts only, sliced
2 lbs pumpkin flesh, peeled and cut into 2-inch cubes (you can substitute any flavorful winter squash such as butternut, kabocha, hubbard, etc)
2 large carrots, peeled and thickly sliced
1 -2 dash scotch bonnet peppers (optional) or 1 -2 dash habanero sauce (optional)
5 -6 cups chicken stock or 5 -6 cups vegetable stock
1 (14 ounce) can coconut milk
salt & freshly ground black pepper
2 tablespoons sugar (optional, you might find your squash makes the soup sweet enough)
1/3 cup dark rum (to taste)
additional sliced scallions or chives, for garnish

Preparation

In a large, heavy-bottomed soup pot, heat the oil over medium heat. Add the onions and cook, stirring frequently, until just beginning to caramelize, about 20 minutes.
Stir in the garlic and scallions and cook for another minute or two until softened.
Add the cubed pumpkin, the carrots, scotch bonnet pepper, stock and coconut milk. Bring to a boil and turn down the heat to medium-low. Simmer, uncovered, for about 35-40 minutes, or until the vegetables are completely soft and the liquid has reduced slightly.
Remove from the heat and puree, either in a blender (in batches, and with the lid clamped down tight), or with an immersion (stick) blender. Return to the pot, stir in the sugar, salt and pepper to taste, and the rum. Cover and set aside for several hours or overnight (in which case, refrigerate).
Just before serving, reheat the soup to boiling and let boil vigorously for 2-3 minutes.
Serve hot with a garnish of thinly-sliced scallions or chives.