West Indian Pumpkin Soup Recipe

Save And Share : Tweet This ! (Click On It For Url Shortening) Share On Facebook ! Share On Google Buzz ! Add To Del.icio.us ! Share On Digg ! Share On Reddit ! Share On LinkedIn ! Post To Blogger ! Share On StumbleUpon ! Share On Friend Feed ! Share On MySpace ! Share On Yahoo Buzz ! Get These Share Buttons ! Share On Google Reader ! Google Bookmark ! Send An Email ! Blog Feed !

Sponsored Links
West Indian Pumpkin Soup

You can serve this creamy, richly spiced soup cold or hot. It can be a hearty side dish or a light meatless main dish.

  • 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.
Nutrition Facts
  • 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

Sponsored Links


Food & Drink Blogs Food & Drink Blogs - Blog Rankings Blogarama - The Blog Directory Top Academics blogs Food & Drink recipes, menus, meal, food, pinoy foods, slow cooker, everyday cooking,cooking tips Yum Treats Bloggers - Meet Millions of Bloggers