Jamaican Pumpkin Soup

I'm not going to write much about this recipe. Why? Because I made it wrong. I halved every ingredient--aside from the thyme that I omitted--EXCEPT for the pumpkin. Bah.

It has potential, but that's all I can report.

6 cups chicken stock
2 cups fresh or canned pumpkin meat or your favorite winter squash, (such as butternut squash, acorn, etc.), cut into 1-inch cubes
2 cups all-purpose potatoes, peeled and cut into 1-inch cubes
1 onion, minced
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons minced jalapeño pepper, or more to taste
Freshly ground nutmeg, to taste
1/4 cup low-fat buttermilk or evaporated milk
1/4 cup minced fresh coriander, for garnish

In a saucepan, or stockpot (large enough to hold all the ingredients) over medium heat, bring the chicken stock to a simmer. Add all the ingredients except the buttermilk and coriander and simmer for 20 minutes, or until the potatoes and pumpkin are tender. The stock should completely cover all ingredients by at least 2 inches.

Remove the bay leaf and pour the soup into a blender or food processor and process until smooth.

Return the soup to the pot and heat through. Stir in the buttermilk or evaporated milk. Divide the soup into serving bowls and garnish with the coriander.