Cream of Succotash Soup, New England style with baby lima beans, pumpkin and corn

Ingredients

• 2-3
  
  teaspoons unsalted butter
  
• 1/2
  
  cup sweet red onion, chopped
  
• 1/2-1
  
  teaspoons chopped haberno pepper,or 1 tbl. chopped jalapeno pepper, or sprinkle of aleppo pepper, optional heat
  
• 1/2
  
  cup water
  
• 1
  
  cup sugar pumpkin, cut up and peeled
  
• 1/2
  
  cup baby lima beans
  
• 2
  
  tablespoons real maple syrup, to taste
  
• 1
  
  cup buttermilk
  
• 1
  
  cup organic whole milk (or your alternative choice)
  
• 1
  
  cup corn kernels cut off the cob, shoepeg or silver queen preferred
  
• 3
  
  teaspoons kosher salt, to taste
  
• 1/4
  
  teaspoon fresh milled white pepper, to taste
  
• 1/4
  
  teaspoon fresh ground nutmeg, to taste
  
• 5-6
  
  fresh mint leaves
  
• 
  
  sprinkle of nutmeg as garnish
  
• 
  
  dollops of Greek yogurt, sour cream, creme fraiche, or crumpled feta, optional
  
• 
  
  toasted pumpkin seeds, optional garnish
  

Directions

1. Soak the lima beans in water overnight. Discard the water. Saute the red onions in a Dutch oven or heavy pan; cook them with the butter for 1-2 minutes and let them sweat. If you want a bit of heat add some finely chopped hot pepper or aleppo. Pour in the water and bring to a boil. Add the diced pumpkin and lima beans. Bring to a slow simmer for 10 minutes or so. Lower the heat.
2. Whisk in the milk, buttermilk, nutmeg, one rolled and snipped large mint leaf, and the maple syrup and heat gently.
3. Season with salt and pepper; simmer about 10 minutes.
4. Then add the corn; continue to simmer slowly (@ 10 minutes). This can be eaten first day or let sit overnight for enhanced flavor.
5. Serve with a garnish of mint leaves, ground nutmeg, and optional dollops of sour cream, fage, creme fraiche or crumpled feta. Toasted pumpkin seeds are another optional garnish.