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Jamaican Pumpkin Soup
by Melanie Foster
serves: 5
  Inspired by my trip to Jamaica. We rented a house and our cook made this on our first night. Super Yum!!
Ingredients:
  1 Tbsp   butter
  1   green pepper
  1   bunch green onions
  32 oz   low-sodium chicken broth
  3 sprigs   fresh thyme
  1   habanero (scotch bonnet) pepper
  1 tsp   sugar
  1 tsp   onion powder
  1 tsp   garlic powder
  1 tsp   paprika
  1 tsp   Adobo seasoning
  1/4 cup   tiny noodles (ex. egg bows, fideo, orzo)
  15 oz   can pure pumpkin
Directions:
  In a saucepan, melt butter over medium-low heat. Cut the bell pepper into 10 slices and chop the green onions into thin slices, add to the butter and sauté about 5 minutes. Add the broth, thyme, whole habanero and spices. Increase heat to medium and simmer, covered for 30-45 minutes until reduced slightly. Do not let the habanero burst (it shouldn’t, but if it does remove it immediately or you will have a very spicy soup). Remove the green pepper pieces, thyme stems (most of the leaves should have fallen off by now), and the habanero. Add the noodles to the broth and simmer 10 minutes until tender. Add the pumpkin and whisk until smooth, simmer another 10 minutes.
Serve hot. Makes about 5 cups.

Note: If you like, you can dice the green pepper and leave it in, but this is the way Beverly did it at La Casa Duna.
Also, I deconstructed the soup mix she used that is not easily available, but to streamline you could possibly use a packet of Mrs. Grass noodle soup mix instead of the spices and noodles.