Jamaican Pumpkin Soup Food
JAMAICAN PUMPKIN BEEF SOUP
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
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
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
Provided by Moira Hodgson
Categories soups and stews, appetizer
Time 1h
Yield 6 - 8 servings
Number Of Ingredients 17
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
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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- Bring vegetable broth to boil in a large pot, add pumpkin and cook until soft, about 10 minutes. Carefully mash pumpkin with a fork.
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- In a large pot, heat oil over medium high heat. Add onion, carrot, celery, and garlic, and turn heat to medium low, cooking until onions are translucent and vegetables are slightly tender.
- Add stock, bay leaves and pumpkin flesh. Bring to a boil. Reduce heat to low and cover, simmering until pumpkin is tender, about 20 minutes.
- Add allspice, nutmeg, ginger, coconut milk, orange and lime juice. Use an immersion blender right in the pot to puree until velvety smooth. Alternately, you can transfer in small batches to a blender or food processor, being careful not to process too much at once (or you will get splashed with hot soup).
- Reheat to boiling point, then remove from heat and season with salt & pepper to taste. Serve in bowls with a drizzle of hot sauce on top.
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- Place water and Beef in a large pot. If adding Kidney Beans to the soup this is the point you will want to put them in.
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Estimated Reading Time 50 secs
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warning, will contain food! Search for: Home; Recipes; About Me ; Contact Us; Jamaican Pumpkin Soup. Authorseford CategoryChicken, dinner ideas, Lunch ideas, Soup, Soups Difficulty Beginner. Jamaican Pumpkin soup is filled with Hearty Vegetables and Caribbean flavors and great during the colder fall and winter months. Yields8 Servings. Prep Time20 mins …
From myeagereats.com
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From jamaicanrecipe.net
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From therecipes.info
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From pinterest.ca
From pinterest.ca
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