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.
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
In 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.
Add 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.
This 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.
This 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!