Spicy West Indian Pumpkin Soup Food

WEST INDIAN PUMPKIN SOUP

Steps:

• In a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt and black pepper.
• Spread mixture onto a greased roasting pan.
• Bake at 350F for 1-1 1/2 hours, or until tender.
• Saute onion in oil in a large pot until tender, about 5 minutes.
• Add the scotch bonnet, garlic, and ginger and cook just until fragrant.
• Add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.
• When it becomes sticky, add the roasted vegetables and stir to mix, then the chicken stock, stirring to keep blending everything.
• Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
• Remove soup from heat and allow to cool for 15 minutes.
• Puree approximately 1/3 of the soup in a blender until it is smooth then add back to soup and stir well.
• Add heavy cream and coconut milk and blend.
• Reheat if necessary.
• May also be chilled before serving up to 1 day.
• Serve cold or hot, garnished with roasted pumpkin seeds (if desired).

SPICY PUMPKIN SOUP

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
• Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
• When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.

SPICY WEST INDIAN PUMPKIN SOUP

Steps:

• Heat the oil in a large saucepan over medium-high heat. Add squash, onion, celery, pepper, and garlic; sauté for 5 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Discard bay leaves.
• Place half of the squash mixture in a blender, and process slightly so that there are still chunks. Pour pureed mixture into a bowl; repeat procedure with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until heated.

INDIAN STYLE PUMPKIN SOUP

Steps:

• Heat oil and cook onion for 3 minutes.
• Add curry paste, cook 2 minutes till fragrant.
• Add pumpkin and water.
• Bring to boil and simmer covered for 20 - 30 minutes.
• Puree with stick blender.
• Add coconut cream
• Serve with chopped herbs on top.

WEST INDIAN PUMPKIN SOUP

Steps:

• Peel and chop the onions, and peel and mince the garlic.
• Brown the onions in the butter, and stir in the garlic.
• Add the pumpkin and broth and bring to a simmer.
• Add the bay leaves, celery in large chunks, marjoram, parsley and chives.
• Simmer until tender, about 45 minutes.
• Remove the pumpkin pieces and set aside.
• Press everything else through a strainer, and discard all solids.
• Puree the pumpkin and return it to the soup.
• Add the cinnamon and cream.
• Reheat and serve.
• If you already have pureed cooked pumpkin, simmer the seasonings in the broth for 30 minutes, then strain it as described above.
• Add the pumpkin and simmer for 5 to 10 minutes more before adding the cinnamon and cream.
• Use 3 cups pureed pumpkin.