WEST INDIAN PUMPKIN SOUP
Has lots of spices and a little bit of heat from the scotch bonnet. Very Caribbean. Served either hot or cold, easily prepares in advance for when you need it.
Provided by PalatablePastime
Categories Vegetable
Time 3h
Yield 10 cups
Number Of Ingredients 21
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).
Nutrition Facts : Calories 245.2, Fat 13.6, SaturatedFat 5.4, Cholesterol 18.6, Sodium 490.1, Carbohydrate 25.4, Fiber 3, Sugar 7.8, Protein 7.9
WEST INDIAN PEPPER POT SOUP
Provided by Florence Fabricant
Categories dinner, lunch, soups and stews, appetizer, main course
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Dice the sausage, place it in a 3- to 4-quart saucepan and cook over medium heat until lightly browned. Dice the corned beef, add it and continue to cook a few minutes. Add the onion, scallions, bay leaf and thyme, and continue to cook until the onion is tender. Stir in the hot chili or pepper.
- In a mortar or spice grinder, crush the allspice and peppercorns and add them to the pot. Stir, then add the stock. Bring to a simmer, and add the greens. Cook for 20 minutes.
- Add the carrot, yuca and squash and cook about 10 minutes longer. Taste, adjust the amount of pepper if necessary and season with salt. Remove the bay leaf and thyme before serving.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 901 milligrams, Sugar 4 grams, TransFat 0 grams
WEST INDIAN BEEF STEW
Categories Soup/Stew Rum Beef Olive Tomato Sauté Stew Dinner Bell Pepper Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Stir together flour, salt, and pepper in a shallow bowl. Heat 1 tablespoon oil in a 6-quart wide heavy pot over moderately high heat until hot but not smoking.
- While oil is heating, dredge one third of beef in flour, shaking off excess, then brown on all sides, about 6 minutes total. Transfer with a slotted spoon to a bowl. Dredge and brown remaining meat in 2 batches in same manner, adding 1 tablespoon oil per batch and transferring beef as cooked with slotted spoon to bowl.
- Add remaining tablespoon oil to pot and sauté garlic, onions, and bell peppers, stirring occasionally, until golden, about 12 minutes.
- Whisk together tomato paste and water in a small bowl.
- Add tomatoes with reserved juice to onion mixture along with tomato paste mixture, bay leaf, Tabasco, and sugar. Bring to a boil and add beef, then reduce heat and simmer, covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
- Stir in rum and olives and simmer, uncovered, 10 minutes, then season with salt and pepper. Discard bay leaf.
WEST INDIES PEPPER POT SOUP
Steps:
- In a large stockpot, saute the pork and beef in the oil over high heat for 10 minutes, until brown. Add the onion, garlic, and Scotch bonnet pepper; saute for 3 to 5 minutes, until the onion is translucent. Add the scallions and saute for 3 minutes. Add the taro root and saute for 3 to 5 minutes more, until translucent. Add the chicken stock, bay leaves, thyme, allspice, and ground pepper. Bring to a boil over high heat. Reduce the heat to medium and cook about 30 minutes, until the meat and taro root are tender. Stir in the callaloo. Reduce the heat and simmer about 5 minutes, until wilted. Season with salt and pepper to taste. Serve in a tureen or divide among individual soup bowls.
WEST INDIAN SOUP
Make and share this West Indian Soup recipe from Food.com.
Provided by herbgirl
Categories Low Protein
Time 1h15m
Yield 1 quart, 5 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 276, Fat 22.1, SaturatedFat 9, Cholesterol 47.3, Sodium 296.5, Carbohydrate 13.7, Fiber 0.6, Sugar 4.5, Protein 6.7
SPICY WEST INDIAN PUMPKIN SOUP
This is a fabulous recipe from Cooking Light that I tweaked slightly to make a thicker and more chunky soup. It is on the spicy side but not overwhelmingly spicy.
Provided by Taigen the Foodie
Categories Lunch/Snacks
Time 55m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 66.4, Fat 4.2, SaturatedFat 0.6, Sodium 135.4, Carbohydrate 7.4, Fiber 0.9, Sugar 4.5, Protein 0.6
WEST INDIAN PUMPKIN SOUP
This is a rich, subtle soup, originally from The West Indies Cookbook by Connie and Arnold Krochmal.
Provided by Jenny Sanders
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
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