West Indian Pumpkin Soup Recipe
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You can serve this creamy, richly spiced soup cold or hot. It can be a hearty side dish or a light meatless main dish.
Ingredients
- 2 pounds butternut squash or cooking pumpkin, peeled and cut into 1-inch pieces
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons butter, melted
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large Spanish onion, chopped
- 1/2 Scotch bonnet chile or 1 jalapeno chile, seeded and finely chopped
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 2 tablespoons snipped fresh thyme or 2 teaspoons dried thyme
- 2 teaspoons finely grated orange peel
- 1 tablespoon curry powder
- 1/4 teaspoon ground nutmeg
- 1 cinnamon stick
- 2 small bay leaves
- 6 cups chicken broth
- 1/4 cup whipping cream
- 1/4 cup unsweetened coconut milk
- 2 Granny Smith apples, cored and diced
- 1/2 cup pumpkin seeds, toasted
- In a large roasting pan gently toss together the squash, sweet potatoes, butter, sugar, salt, and pepper. Roast for 1 hour and 15 minutes, stirring occasionally, until tender. Set aside.
- Meanwhile, in a large Dutch oven heat the oil over medium heat. Add onion and cook for 5 minutes. Stir in chile, garlic, and giner; cook 1 minute more. Add thyme, orange peel, curry, nutmeg, cinnamon stitck, and bay leaves. Cook for 1 minute, stirring to coat vegetables. (The mixture will resemble a paste and begin to stick to the bottom of the Dutch oven.) Add the roasted vegetables and any liquid, stirring until well combined.
- Pour in broth and bring to boiling; reduce heat. Simmer, covered, 30 minutes or until vegetables are tender, stirring occasionally. Remove from heat; let stand 10 minutes to cool. Discard cinnamon stick and bay leaves. Place a small amount of soup at a time in a blender container; blend or puree until smooth. Return pureed mixture to Dutch oven. Stir in cream and coconut milk. If desired, cover and refrigerate up to 24 hours. Serve cold or reheat.
- To serve, ladle soup into shallow bowls. Sprinkle soup with diced apples and toasted pumpkin seeds. Makes 10 cups.
- Calories 330, Total Fat 17 g, Saturated Fat 7 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 3 g, Cholesterol 21 mg, Sodium 860 mg, Carbohydrate 39 g, Total Sugar 18 g, Fiber 4 g, Protein 8 g. Daily Values: Vitamin C 39%, Calcium 7%, Iron 20%.
- Percent Daily Values are based on a 2,000 calorie diet
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