There are as many variations of pumpkin soup as there are islands in the Caribbean so you can imagine that this soup is a common and tasty way to start a meal down in the islands.
I selected this version because it is more flavorful than some of its blander cousins but not so much so that it will be overpowering. It is a regular feature in my cooking classes.
Give it a try and let me know what you think.
West Indian Pumpkin Soup Ingredients… 1 Large onion, chopped 3 Cloves garlic, chopped 2 Ribs celery, chopped 1 Tablespoon fresh thyme 3 Tablespoons olive oil 1 Medium sweet potato, peeled and cut into uniform pieces 2 Carrots, peeled and chopped the same size as the sweet potato 1 Pound pumpkin, peeled and chopped the same Read More
This Sweet Potato Soup (with Rum!) recipe has evolved over the years. I originally found a version of the recipe from The Ethnic Vegetarian by Angela Shelf Medearis. Over the years, and through many experiments in and out of my Cooking with Rum cooking classes, the recipe evolved to what you see today.
Try it out and let me know what you think. My cooking class guests love it so I hope you will too!
Sweet Potato Soup Ingredients 1 1/2 Tablespoons olive oil 1 Onion, diced 1/2 bell pepper (or a generous handful of seasoned peppers), diced 2 Cloves garlic, minced 1 Teaspoon salt 1/2 Teaspoon, ground turmeric 1/4 Teaspoon ground white pepper 1 1/2 Pounds sweet potato, peeled and cubed 4 1/2 Cups chicken or vegetable broth 1 Read More