Jamaican Pumpkin Soup Food

JAMAICAN COCONUT-PUMPKIN SOUP

Jamaican Coconut-Pumpkin Soup image

This velvety seductive coconut soup was a favorite of mine on the island of Jamaica. I tried it at every restaurant and finally recreated it with this recipe...a combination of all of the ones that I loved! Try to find the Caribbean pumpkin (calabaza) if you can. It's green and not orange.

Provided by SUE626

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

Time 1h35m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons butter
1 tablespoon olive oil
2 stalks celery, chopped
2 large shallots, chopped
2 scallions, chopped
2 large cloves garlic, minced
1 carrot, peeled and chopped
4 cups chopped calabaza (Caribbean pumpkin)
4 cups chicken stock
3 sprigs fresh thyme
2 bay leaves
1 Scotch bonnet chile pepper, stemmed
⅛ teaspoon ground allspice
1 pinch sea salt and freshly ground black pepper to taste
1 (13.5 ounce) can coconut milk
1 lime, juiced

Steps:

Heat butter and oil in a large pot over medium heat. Add celery, shallots, scallions, garlic, and carrot and cook until soft and just starting to turn golden, about 5 minutes, making sure not to brown.
Add calabaza, chicken stock, thyme, bay leaves, Scotch bonnet chile pepper, and allspice to the pot. Bring to a boil. Cover, reduce heat to low, and let simmer until pumpkin is tender, about 45 minutes. Remove from heat and season with sea salt and pepper.
Puree soup using a hand blender until smooth. Return to a medium-low heat and bring to a boil. Stir in coconut milk and lime juice and let simmer to develop flavor, about 5 minutes. Serve.

Nutrition Facts : Calories 243 calories, Carbohydrate 16.3 g, Cholesterol 10.7 mg, Fat 20.4 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 15 g, Sodium 572 mg, Sugar 3.8 g

JAMAICAN PUMPKIN BEEF SOUP

Jamaican Pumpkin Beef Soup image

This island favourite builds on the flavour and texture of pumpkin, tender beef, and delicious dumplings. Filled with hearty ground provisions such as yams and sweet potatoes, this makes a make a filling family dinner.

Provided by Monique Creary

Categories Appetizer Main Course Soup

Time 1h35m

Number Of Ingredients 19

Ingredients

450 grams boneless stewing beef (cut into small chunks)
650 grams Jamaican pumpkin (cut into small chunks)
1 medium onion (diced)
2 cloves garlic (minced)
1 large potato (peeled and cubed)
2 medium carrots (sliced)
1 tsp salt
3 sprigs fresh thyme
1 bay leaf
1 stalk scallion or green onion (bruised)
5 pimento seeds
1 Scotch bonnet pepper
1 large Jamaican sweet potato (peeled and sliced)
2 packages pumpkin beef or chicken soup mix
3 litres water (approx. 12 cups) (divided)
1 tsp ground black pepper
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup cup water (more if needed)

Steps:

Bring 2 litres of water to a boil in a large stock pot.
Add pumpkin, beef, onions and garlic to the pot. Stir and cook partially covered over medium-high heat for 45 minutes.
Mash some of the larger pieces of pumpkin in the pot with a fork. Add in the carrots, potato, and yam.
Stir in the salt, thyme, bay leaf, green onion, pimento seeds and Scotch bonnet pepper. Pour in the remaining 1 litre of water and bring to a boil.
Reduce heat to medium and continue to cook for 15 minutes.
Stir the sweet potatoes, soup mix and spinners.

JAMAICAN PUMPKIN SOUP

Jamaican Pumpkin Soup image

Provided by Moira Hodgson

Categories soups and stews, appetizer

Time 1h

Yield 6 - 8 servings

Number Of Ingredients 17

Ingredients

3 Spanish onions, diced
4 stalks celery, diced
1 tablespoon fresh ginger, minced
5 garlic cloves, minced
3 tablespoons peanut oil
1 tablespoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon turmeric
1 fresh green or red jalapeno or serrano chili (or 1/2 Jamaican Scotch bonnet chili), minced
1 large white yam, peeled and diced
1/2 calabaza (Jamaican pumpkin) or a 10-pound regular pumpkin, peeled, seeded and diced
2 quarts vegetable or chicken stock
Approximately 1 teaspoon coarse sea salt, to taste
Approximately 1 tablespoon sugar, to taste
1/2 cup cilantro, chopped
1/2 cup mint leaves, chopped
3 scallions, sliced thin

Steps:

In a large stock pot, soften the onions, celery, ginger and garlic in the peanut oil. Add the allspice, nutmeg, turmeric and chili and cook three to five minutes longer.
Add the diced yam and pumpkin, along with the vegetable stock, and bring to a boil. Simmer, covered, until tender (about 20 minutes). Season to taste with salt and sugar.
Puree half the soup in a food processor and return it to the stock pot. Heat through. Just before serving, garnish it with the cilantro, mint and scallions.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 603 milligrams, Sugar 10 grams, TransFat 0 grams

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

JAMAICAN PUMPKIN SOUP

Jamaican Pumpkin Soup image

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

Ingredients

6 cups chicken stock
2 cups pumpkin flesh, cut into 1-inch cubes
2 cups potatoes, peeled and cut into 1-inch cubes
1 onion, minced
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons minced jalapeno peppers, to taste
freshly ground nutmeg, to taste
1/4 cup low-fat buttermilk or 1/4 cup evaporated milk
1/4 cup minced fresh coriander, for garnish

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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AUTHENTIC JAMAICAN PUMPKIN SOUP - ALL INFORMATION ABOUT ...

trend healthiersteps.com. Add green onion, parsley, thyme, pumpkin, potato, stock, coconut milk, pepper, and allspice. Bring to boil, reduce heat to simmer and cook for 30 minutes. Remove scotch bonnet pepper and thyme sprig. Cool slightly, puree soup in batches using a blender or a stick blender. Season with salt to taste.
From therecipes.info

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JAMAICAN PUMPKIN SOUP - BIGOVEN

This soup packs a good bit more punch than the one appearing on most American tables." Place beef shanks & pigs tail in 4 quarts water in a large pot. Boil until almost tender, about 1 hour. Add pumpkin, yam, thyme, chile, & garlic; boil until pumpkin and yam are soft.
From bigoven.com

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