Best Caribbean Pumpkin Soup Recipes

CARIBBEAN PUMPKIN AND BLACK BEAN SOUP

Steps:

• Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper.
• Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.

CARIBBEAN PUMPKIN AND BLACK BEAN SOUP

Steps:

• Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro.
• Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer at least 3 minutes to blend flavors.
• Mix in lime juice and lime peel. Season soup with salt and pepper.
• Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.

CREAM OF CARIBBEAN PUMPKIN SOUP WITH CACAO NIBS: CREMA DE CALABAZA Y CACAO

Steps:

• Heat a griddle, medium-sized cast-iron skillet, or Mexican comal over medium heat. Add the cacao nibs and dry-roast for 2 minutes, until fragrant, turning constantly with a wooden spoon or spatula. Turn out into another container and set aside.
• Stem and seed the chile. Place on a hot comal, griddle or iron skillet and roast briefly turning with tongs. Place in a bowl with warm water to soften. Roast the tomatoes, onion, and garlic until blistered on all sides. Peel the onion and garlic. Place in a food processor or blender together with the roasted cacao nibs and the spices and puree.
• Heat the oil in medium, heavy-bottomed pot. Add the puree and the brown sugar and saute for 5 minutes. Add the pumpkin and the stock. Correct seasoning. Bring to a boil over medium heat. Lower the heat and cover until the pumpkin is soft, about 15 minutes. Puree in a food processor or blender, in batches. Strain the soup pushing the solids against the strainer with the back of a spoon. Put back in the pot and heat over medium heat. Add the chocolate and stir until dissolved, about 3 minutes.
• Serve the soup hot garnished with a dollop of Mexican cream or creme fraiche and a tablespoon or so of the cubed cheese. Pass the Kekchi Cacao-Chile balls around the table with a small cheese grater and invite your guests to grate a pinch of this super-hot condiment on the soup for extra heat and cacao flavor.
• Heat a griddle, medium-sized cast-iron skillet, or Mexican comal over medium heat. Add the cacao nibs and dry-roast for 2 minutes, until fragrant, turning constantly with a wooden spoon or spatula. Turn out into another container and set aside.
• Add the chiles, cinnamon stick, and allspice berries to the griddle and roast the same way, stirring for 2 minutes. Scrape into an electric spice mill or coffee grinder with the salt and paprika; grind to a fine powder.
• Combine the spice mixture and roasted cacao in a mini-food processor and process into a warm, sticky paste, 3 to 4 minutes, stopping to scrape down the sides of the bowl. Scrape out onto a work surface and shape into 12 small balls. Let sit until thoroughly dried. Store in a tightly sealed jar. When ready to use, grate over any dish of your choice.

CARIBBEAN PUMPKIN SOUP

Steps:

• Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped.
• Heat 1 tablespoon of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and saute, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and saute for 5 minutes. Add the squash, chicken stock, bay leaf, curry, turmeric, cayenne, 1 teaspoon of the salt, and pepper to taste, and bring to a boil. Reduce heat and add the plantain. Cook until the vegetables are tender, about 8 minutes.
• Meanwhile, in a small saute pan, heat remaining tablespoon of olive oil over medium-high heat. Add pumpkin seeds and remaining 1/2 teaspoon salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped. Remove from heat and add parsley.
• Place 2 cups of the cooked vegetables and about 1/2 cup of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the creme fraiche, if desired. Garnish with roasted pumpkin seeds.

CARIBBEAN PUMPKIN SOUP

Steps:

• Caribbean Pumpkin Soup Serves 4-6 1 Tablespoon extra virgin olive oil 1 small onion, chopped 1 yellow bell pepper, chopped 3 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground chipotle chile 1 15 ounce can black beans, rinsed and drained 1 15 ounce can pinto beans, rinsed and drained 1 15 ounce can pure pumpkin 1 13.5 ounce can coconut milk 1 cup Not Chik'n broth (or vegetable broth) 4 heaping tablespoons cilantro, chopped juice of 1 small lime salt, freshly ground black pepper, hot salt, and/or hot sauce to taste In a large pot, heat oil over medium heat. Saute onions and bell pepper for about 6 minutes, until tender. Add garlic, cumin, and ground chipotle. Saute about 30 seconds. Add black beans, pintos, pumpkin, coconut milk, and broth. Bring to a boil. Reduce heat and simmer for about 5 minutes. Stir frequently. Add cilantro, lime juice, and desired seasonings.