Haitian Pumpkin Soup will definitely become a Fall staple for me. It is just yummy. One major difference is that I don't use the blender to puree the squash. I use my immersion blender. If you don't have one and if you love to make soup, you should definitely invest in one. It will cost between $20 and $50 depending on how fancy you want to get. No more transferring ingredients to the blender in batches. You just put the immersion blender in the pot and puree. Easy, breezy.
I used butternut squash. I also added some red chile flakes for more heat. The jalapenos add flavor but no real heat since you don't chop them up. I made the entire recipe but didn't put the capellini in the main batch. I pulled out the amount I wanted and added capellini to that, cooking it until tender. I don't like pasta in leftover soups because it gets too mushy. The capellini will definitely thicken up the soup so don't worry if it looks a little thin before you add the pasta.
I served this with a nice Savignon Blanc (Geyser Peak) and added a spoonful of crème fraiche to the soup bowl. You don't see that here because I ate mine before I remembered to take a picture.