LOL Wendy!

Yes, many things in Jamaica are called different names than what we are used to calling them. It's definitely a squash!
I find it interesting, the name changes...

lol there ya go...it's a squash Ras.

Think another name is Kabocha squash. It has different names depending on where you are from. Anyway soup looks good. Different squash can be used that are orange colored inside. Depends what you can get or like.

now in Greece they would be called a Kolokeithi which is what in Englandish we call a Courgette which is really a french word and in US you would call Zuchinni which is really an Italian word. But what you call a squash we would correctly call in England a marrow. Confused? (you soon will be)! x

Love it.....

Nice looking soup Yaman!

Venus - now do it with eggplant!

It is a pomegranate :-)

Egg Plant! That always cracks me up. You mean Aubergine as we say in Blighty which again comes from the French. Why dont you call it by the Italian name Melanzane? Which comes from the Greek Melanjana. There are no Ancient Greek or Roman names for this plant because apparantly it originates from Asia where it is classed as a fruit. I have no idea what they call it there, but in Turkey it is Mussaka, hence the dish not Greek but Turkish, now there's a surprise x

Yes I loved it - and it was basic and simple. This is how my friend does it. I love Skype!

Anyway, I used half the pumpkin. Scooped out the seeds (saved them for spring planting in my yard!), then peeled the green rind. I cut the pumpkin into chunks then put in a pan on the stove, with just enough water to cover the chunks.
I boiled them until they were soft, about 20 minutes, then mashed the chunks in the same water they boiled in with a wooden spoon. At the same time, I added salt, pepper, some Easyspice chicken seasoning and the important ingredient, 1/2 a can of coconut milk by Grace (in the red can).
That's basically it - you can add garlic or curry or spice it however you like. I was looking for the flavor I recently had in Jamaica, so (this time) I didn't over-spice it.

another way I find easier and it gives a nice roasted flavor is to cut the pumpkin in half, remove the seeds and place both halves open side down on a baking sheet lined with foil. (or two) Roast the pumpkin until it is soft and you can easily stab it with a fork.

After it is cool scoop out the pumpkin and use it for soup- you can freeze the rest of the roasted pumpkin for the next time or perhaps look for a good pumpkin bread recipe ...

My sister made a wonderful butternut squash lasagna for Christmas - I bet it would be real good with pumpkin!

BTW - if your interested - Trader joes makes a light coconut milk - i cook with it a lot and cant really tell the difference.