JAMAICAN PUMPKIN-COCONUT-SOUP
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
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
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
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
JAMAICAN PUMPKIN SOUP
Make and share this Jamaican Pumpkin Soup recipe from Food.com.
Provided by Veghead
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 104.1, Fat 2.3, SaturatedFat 0.6, Cholesterol 5.7, Sodium 268.5, Carbohydrate 15, Fiber 1.1, Sugar 4.1, Protein 5.8
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