Tag Archives: Soup Recipes

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West Indian Pumpkin Soup

West Indian Pumpkin Soup

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 size as the other vegetables
  • 6 Cups Chicken stock or water
  • 1 Whole Scotch bonnet pepper washed and kept in tack
  • Salt and pepper to taste
  • A dash of Nutmeg or cinnamon for flavor
  • ¼ Cup heavy cream, optional

Instructions…

01In a large sauce pan over medium heat sauce the olive oil, chopped onions, celery, garlic and thyme until the onions are translucent about 8 minutes. Add garlic and cook an additional 2 minutes.

02Add the carrots, sweet potato and pumpkin along with a dash of salt, saute for 10 minutes. Add stock and the whole scotch bonnet pepper. The pepper is in the pot to give flavor not heat, when stirring the pot be careful not to burst the pepper. Cover and simmer for 15 minutes. Remove the scotch bonnet pepper from the soup. Add the nutmeg or cinnamon and adjust the seasoning by adding salt and fresh ground black pepper. Add the fresh thyme and continue to cook the vegetables until everything is cooked through.

03This is when you will determine the texture of your soup. If you like a chunky soup skip to the next paragraph. For a smooth soup blend the soup in batches returning it to the pot to keep warm.

04This is also the time the cream would be added if desired. Add the cream to the pot reheating the soup almost to the boiling point. If the soup is too thick thin it with stock. Turn off and serve

As usual, enjoy!

Tell Us What You Think!

Please let us know how you like my West Indian Pumpkin Soup recipe via our Contact Us page, our Facebook Page, or Instagram.

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.

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Sweet Potato Soup with Rum

Sweet Potato Soup (with Rum!)

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 1/4 Cups unsweetened coconut milk
  • 1/2 Teaspoon sugar
  • 2 Tablespoons rum (Optional)
  • Fresh thyme
  • Sour cream for garnish

Instructions…

01Dice the onions and pepper.  In a large saucepan over medium heat, saute the olive oil, diced onions, and seasoned or bell peppers until the onions are translucent (about 8 minutes). Add garlic, seasoned turmeric, and white pepper and cook an additional 2 minutes.

02Add the sweet potato along with the salt, saute for 10 minutes. Add the stock and coconut milk, cover and simmer for 15 minutes. Adjust the seasoning by adding salt and fresh ground black pepper. Add the fresh thyme and continue to cook the vegetables until everything is cooked through.

03This is when you will determine the texture of your soup. If you like a chunky soup, mash the large chunks with a fork or lightly blend. For a smooth soup, blend the soup in batches returning it to the pot or use a hand blender and puree the soup directly in the pot. If the soup is too thick, add more stock to thin it out. This is when you would add the rum if you are using it. If children are eating the soup, serve them first before adding the rum.

Enjoy!

Tell Us What You Think!

Please let us know how you like my Sweet Potato Soup recipe via our Contact Us page, our Facebook Page, or Instagram.

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.

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West Indian Pumpkin Soup Recipe - Nicole's Table - Antigua

Soup Time!

The result of this labour of love is that I get to make some wonderfully fresh and healthy meals either by what I grow in the yard or what I trade with others (pawpaw can get some great returns when trading!). I get to harvest wonderful flavors that are also good for you – What a combination!

This past week I took some of my pawpaw and visited a friend who is growing radishes, carrots, lettuce, and other vegetables that are a bit harder for me to grow on my hill. After a little bartering, I walked away with a fistful of radishes and greens and an idea for a great sweet potato and radish greens soup.

Before I got to work on the soup, my husband pitched that I try “twisting” my West Indian pumpkin soup with the radish greens, but I persisted and created my Sweet Potato and Radish Greens Soup instead. Why so? Because I had a flavor on my mind and wanted to try it out!

Here are the recipes for my new Sweet Potato and Radish Greens Soup and my West Indian Pumpkin Soup (to keep my husband happy). Please give them a try and let me know how things go for you on my Facebook page (just look up nt.ibrism.com in the Facebook search) or email me at reservations@nt.ibrism.com. Or, if you have your own soup recipe that you want to share, then send that along as well or post it on Facebook. Eat, learn, love life, and enjoy!