West Indian Pumpkin Soup Recipes

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 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 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.

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).