West Indian Pumpkin Soup
This is not your typical, sweet-ish pumpkin soup. The addition of even
a small amount of fresh lime juice, ground cumin and a fresh cilantro
garnish give it a West Indian flavor. The use of cream cheese may be
unusual, but adds a silky texture and does not curdle in the presence
of the lime juice. Serve in a hollowed-out pumpkin, if desired.

2 T butter or margarine
1 medium onion, diced (about 2 c)
4 stalks celery, diced (about 2 c)
1 49-1/2-ounce can of ready-to-use chicken stock
2 c cooked pumpkin or winter squash
1 t ground white pepper
1 t ground cumin
1 T fresh lime juice
8 oz. low-fat cream cheese, at room temperature
fresh cilantro, for garnish

Melt the butter or margarine in a large soup pot. Saute the onions and
celery over medium heat until limp. Add two cups of the chicken stock
and simmer until onions and celery are very soft.

Process stock, onion and celery mixture in a blender until smooth.
(Processing hot liquids in a blender is best accomplished with short
periods of on" and "off" to reduce the chances of the liquid
"erupting."

Return this mixture to the soup pot. Add remaining chicken stock,
pumpkin, white pepper, cumin and fresh lime juice. Bring to a boil.

Remove from the stove and whisk in cream cheese until completely
dissolved. Serve immediately, with fresh cilantro leaves as a garnish.