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).

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.

JAMAICAN PUMPKIN BEEF SOUP

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.

WEST INDIAN SOUP

Steps:

• Roast onions, leeks and garlic with olive oil in a pre-heated oven at 300° F for about 30 minutes.
• remove and purée.
• Bring the chicken stock, pumpkin purée and puréed vegetables to a boil.
• Simmer for 45 minutes.
• Add half and half and simmer for 30 more minutes; season with salt and pepper.
• Finish with heavy cream.

SPICY PUMPKIN SOUP - CARIBBEAN STYLE

Steps:

• Boil split peas in a large pot of water with the garlic until soft, about 40 minutes.
• Boil pumpkin in a pot with just enough water to cover, about 3 cups. Add adobo/ buillon or seasoning to pot, if using.
• Cook pumpkin until soft, about 20 minutes after it comes to a boil.
• Using a blender or by hand with a masher, puree pumpkin with the cooking water.
• Add an additional 2 cups of water.
• Add thyme and scotch bonnet and bring to a boil.
• Simmer for 10 minutes until the broth is smooth and homogenous.
• Add the smoked chicken and the cooked split peas.
• Add the potatoes and 1 cup of water.
• Simmer until the potato is cooked, about 15 minutes.
• Add parsley and salt as needed. Stir to combine.
• Remove the Scotch Bonnet pepper if you want to stop the spiciness at this point.
• If the soup has thickened too much with the addition of the potato, add a little more water until it is the perfect thickness for you.

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.