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Spicy Jamaican Pumpkin Soup

Food Network Canada
Yields
6 servings

I tasted this delicious soup on my first trip to Jamaica, years ago. Ever since, I’ve been trying to recreate it. You can make it anytime Jamaican pumpkin is available. I go to Caribbean specialty stores or markets. You can also use our pumpkin or squash as a substitute, although it’s not quite the same. Take it easy on the Scotch bonnet chile. It’s smoking hot!.

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ingredients

2
Tbsp butter (25 ml)
1
Tbsp olive oil (15 ml)
2
large shallots, chopped
2
green onions, chopped
1
carrot, chopped
2
stalks celery, chopped
2
clove garlic, chopped
2
bay leaves
3
sprig fresh thyme
tsp ground allspice
fresh scotch bonnet chile or chipotle chile
4
cup chicken stock (1 L)
Salt and freshly cracked black pepper to taste
1
lb(s) Caribbean pumpkin ( about 4 cups chopped ) or butternut squash
juice of ½ lime
½
cup coconut milk, optional ( 125 ml)
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directions

Step 1

In a large pot, heat butter and olive oil on medium high. Add shallots, green onions, carrot, celery and garic and sauté until soft and just golden.

Step 2

Add remaining ingredients, except lime and cream. Bring to a boil. Cover and reduce heat to low. Simmer, covered for about 45 minutes or until pumpkin is tender.

Step 3

Season the soup with salt and pepper. With a hand blender, puree until smooth. Return to medium heat and bring to boil.

Step 4

Add the lime and coconut milk and simmer for a few minutes, just to develop flavour.

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My rating for Spicy Jamaican Pumpkin Soup
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