Jamaican Coconut Pumpkin Soup Food

VEGAN PUMPKIN SOUP WITH COCONUT MILK

Vegan Pumpkin Soup with Coconut Milk image

A girlfriend of mine gave me this recipe and was raving about it. After I tried it out I wholeheartedly agree - this is my new favorite pumpkin soup. It's made with coconut milk which gives it a delicious subtle flavor and it's vegan to boot!

Provided by Marianne

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons sunflower seed oil
1 onion, finely chopped
1 clove garlic, minced
4 ½ cups cubed fresh pumpkin
1 red bell pepper, cubed
1 (1 inch) piece fresh ginger, grated
1 teaspoon red curry paste
1 (14 ounce) can vegetable broth
1 ear fresh corn on the cob
½ (14 ounce) can coconut milk
1 lemon, juiced
salt and freshly ground black pepper
¼ cup chopped Thai basil

Steps:

Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add pumpkin, red bell pepper, and ginger; cook until softened, 5 to 8 minutes. Stir in curry paste and cook for 1 more minute. Pour in vegetable broth and bring to a boil. Reduce heat and cook until pumpkin and bell pepper are soft, about 25 minutes.
Cut corn kernels off the cob; add to the pot with coconut milk. Cook an additional 5 minutes; season with lemon juice, salt, and pepper. Sprinkle with Thai basil before serving.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 24.4 g, Fat 18.3 g, Fiber 4.7 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 278.6 mg, Sugar 6.3 g

JAMAICAN PUMPKIN-COCONUT-SOUP

Jamaican Pumpkin-coconut-soup image

Make and share this Jamaican Pumpkin-coconut-soup recipe from Food.com.

Provided by Swiss Miss

Categories Coconut

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 onion
1 jalapeno pepper
1 1/2 lbs pumpkin
1 potato
chopped fresh ginger
1 piece lemongrass
2 1/2 cups vegetable stock
1 2/3 cups coconut milk
1 tablespoon green curry
salt
pepper

Steps:

Peel and chop onion.
Remove the seeds of jalapeno pepper and cut into slices.
Peel and chop pumpkin.
Stew onion, jalapeno pepper and pumpkin in olive oil.
Add potato, ginger and lemongrass.
Add vegetable stock, boil up the soup and let it simmer until pumpkin is done.
Remove lemongrass and mash the soup to puree.
Reheat (but not broil) the soup with coconut milk and green curry, taste soup with salt and pepper.

Nutrition Facts : Calories 231.6, Fat 18.2, SaturatedFat 12.6, Sodium 12.8, Carbohydrate 17.8, Fiber 2.1, Sugar 2.7, Protein 3.5

JAMAICAN PUMPKIN SOUP

Jamaican Pumpkin Soup image

My wife and I went to the Grand Lido Braco resort in Jamaica and as soon as we arrived to the property, the first thing I wanted to do was to eat some Jamaican food. They brought out some Jamaican Pumpkin Soup and it was great. Then, it was onto the Jerk Chicken w/ Rice & Peas. But that's for another time...Here's the soup.

Provided by DocT3900

Categories Vegetable

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup chopped onion
2 1/3 lbs pumpkin (peeled and cut into medium to large diced pieces)
2 1/4 quarts chicken stock (slightly over 1/2 gallon) or 2 1/4 quarts vegetable stock (slightly over 1/2 gallon)
1 scotch bonnet pepper
3 sprigs scallions (cut thin)
2 garlic cloves, minced
1 bay leaf
2 -3 sprigs fresh thyme, chopped
salt and pepper (to taste)
1/4 lb butter

Steps:

Sauté onions in butter in a large pot until transparent.
Add pumpkin and fill with stock.
Add the remaining ingredients and bring to boil
(Put Scotch Bonnet Pepper in Whole).
Simmer for about half an hour or to desired consistency.
Remove Scotch bonnet pepper and serve hot.

Nutrition Facts : Calories 481.4, Fat 29.8, SaturatedFat 16.5, Cholesterol 77.2, Sodium 979.2, Carbohydrate 39.6, Fiber 1.9, Sugar 13.6, Protein 17

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