Best West Indian Pumpkin Soup Recipes

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.

WEST INDIAN PUMPKIN SOUP

Steps:

• 1. Melt the butter in a large saucepan over medium heat. Saute the onions, carrots and celery until soft bu not brown, 3 to 4 minutes. Add the garlic and chilies and cook for 1 minute 2 Stir in the pumpkin, 4 cups of the stock, the herbs, add seasoning and bring to a boil. Reduce the heat and simmer the soup, uncovered, until the vegetable are very soft, about 30-minutes. Remove the bay leaves and thyme branches, and puree the soup in a blender. 3. Return the soup to the saucepan and stir in the cream. If the soup in too thick, add more stock. correct the seasonings, adding salt and/or pepper. 4 Prepare the spice-scented whipped cream: Beat the cream to soft peaks in a chilled bowl. Whip in the spices and salt and pepper. 5 To serve, ladle the soup into bowls and place a dollop of the spice-scented whipped cream in the center of each. Sprinkle the cream wit the chives and serve it as once.