West Indian Pumpkin Soup Recipe
Overview:
Indulge in the vibrant flavors of the Caribbean with this exquisite West Indian Pumpkin Soup. Bursting with aromatic spices and a hint of warmth from scotch bonnet peppers, this soup is perfect for chilly winter days or as a refreshing dish served cold during warmer months. With a preparation time of just 1 hour and a total cook time of 2 hours, this recipe yields approximately 10 cups of flavorful goodness. It’s low in protein and cholesterol, making it a healthy option for anyone craving a taste of the tropics.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Pumpkin |
| 1 | Sweet potato |
| 2 tbsp | Butter |
| 1 tbsp | Brown sugar |
| 1 tsp | Salt |
| 1/4 tsp | Black pepper |
| 1 | Spanish onion |
| 1-2 | Scotch bonnet peppers |
| 1 | Habanero pepper |
| 1 clove | Garlic |
| 1 inch | Fresh ginger |
| 2 sprigs | Fresh thyme |
| 2 tsp | Orange zest |
| 1 tbsp | Curry powder |
| 1/4 tsp | Ground nutmeg |
| 1 | Cinnamon stick |
| 2 | Bay leaves |
| 1 cup | Heavy cream |
| 1 cup | Unsweetened coconut milk |
Instructions:
-
Prepare Roasted Vegetables:
- In a mixing bowl, toss the pumpkin and sweet potatoes with melted butter, brown sugar, salt, and black pepper until evenly coated.
- Spread the mixture onto a greased roasting pan.
- Bake at 350°F (175°C) for 1-1 1/2 hours, or until the vegetables are tender and caramelized.
-
-
Sauté Aromatics:
- In a large pot, sauté the diced Spanish onion in oil until tender, about 5 minutes.
- Add finely chopped scotch bonnet peppers, minced garlic, and grated ginger, cooking until fragrant.
-
Blend Flavors:
- Stir in fresh thyme, orange zest, curry powder, ground nutmeg, cinnamon stick, and bay leaves, ensuring all ingredients are well mixed.
- Once aromatic, add the roasted vegetables to the pot and stir to combine.
- Pour in the chicken stock, stirring to incorporate all flavors.
-
Simmer and Blend:
- Bring the mixture to a gentle boil, then reduce the heat, cover, and simmer for 30 minutes, stirring occasionally.
- Remove the soup from heat and allow it to cool for 15 minutes.
- Carefully transfer about one-third of the soup to a blender and puree until smooth. Return the pureed mixture to the pot and stir well to combine.
-
Add Creaminess:
- Pour in the heavy cream and unsweetened coconut milk, blending until the soup reaches a creamy consistency.
- Reheat the soup if necessary, ensuring it’s warmed through before serving.
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Serve and Enjoy:
- This delightful West Indian Pumpkin Soup can be served hot or cold, depending on your preference.
- For an extra touch of flavor and texture, garnish with roasted pumpkin seeds before serving.
- Enjoy the taste of the Caribbean in every spoonful of this aromatic and comforting soup!
Tips:
- Adjust the amount of scotch bonnet peppers and habanero peppers according to your desired level of spiciness. Be cautious, as they can be very hot!
- For a smoother soup, use an immersion blender directly in the pot instead of transferring portions to a blender.
- Make ahead by preparing the soup in advance and chilling it for up to one day before serving. The flavors will meld beautifully overnight.
- To make this dish vegan-friendly, substitute the chicken stock with vegetable broth and use a plant-based alternative for the heavy cream.
Nutritional Information (Per Serving):
- Calories: 245.2
- Fat Content: 13.6g
- Saturated Fat Content: 5.4g
- Cholesterol Content: 18.6mg
- Sodium Content: 490.1mg
- Carbohydrate Content: 25.4g
- Fiber Content: 3g
- Sugar Content: 7.8g
- Protein Content: 7.9g
Immerse yourself in the flavors of the Caribbean with this tantalizing West Indian Pumpkin Soup recipe. Whether enjoyed as a comforting meal on a chilly evening or as a refreshing dish during warmer days, this soup is sure to transport you to the sunny shores of the islands with every spoonful.
