Jamaican Pumpkin Soup Recipes

JAMAICAN PUMPKIN SOUP

Steps:

• Sauté onions in butter in a large pot until transparent.
• Add pumpkin and fill with stock.
• Add the remaining ingredients and bring to boil
• (Put Scotch Bonnet Pepper in Whole).
• Simmer for about half an hour or to desired consistency.
• Remove Scotch bonnet pepper and serve hot.

JAMAICAN PUMPKIN SOUP

Steps:

• In a large stock pot, soften the onions, celery, ginger and garlic in the peanut oil. Add the allspice, nutmeg, turmeric and chili and cook three to five minutes longer.
• Add the diced yam and pumpkin, along with the vegetable stock, and bring to a boil. Simmer, covered, until tender (about 20 minutes). Season to taste with salt and sugar.
• Puree half the soup in a food processor and return it to the stock pot. Heat through. Just before serving, garnish it with the cilantro, mint and scallions.

JAMAICAN PUMPKIN SOUP

Steps:

• In a saucepan, or stockpot (large enough to hold all the ingredients) over medium heat, bring the chicken stock to a simmer. Add all the ingredients except the buttermilk and coriander and simmer for 20 minutes, or until the potatoes and pumpkin are tender. The stock should completely cover all ingredients by at least 2 inches.
• Remove the bay leaf and pour the soup into a blender or food processor and process until smooth.
• Return the soup to the pot and heat through. Stir in the buttermilk or evaporated milk. Divide the soup into serving bowls and garnish with the coriander.