Jamaican Pumpkin Soup Recipes
JAMAICAN PUMPKIN SOUP
Provided by Moira Hodgson
Categories soups and stews, appetizer
Time 1h
Yield 6 - 8 servings
Number Of Ingredients 17
Steps:
- In a large stock pot, soften the onions, celery, ginger and garlic in the peanut oil. Add the allspice, nutmeg, turmeric and chili and cook three to five minutes longer.
- Add the diced yam and pumpkin, along with the vegetable stock, and bring to a boil. Simmer, covered, until tender (about 20 minutes). Season to taste with salt and sugar.
- Puree half the soup in a food processor and return it to the stock pot. Heat through. Just before serving, garnish it with the cilantro, mint and scallions.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 603 milligrams, Sugar 10 grams, TransFat 0 grams
JAMAICAN PUMPKIN SOUP
My wife and I went to the Grand Lido Braco resort in Jamaica and as soon as we arrived to the property, the first thing I wanted to do was to eat some Jamaican food. They brought out some Jamaican Pumpkin Soup and it was great. Then, it was onto the Jerk Chicken w/ Rice & Peas. But that's for another time...Here's the soup.
Provided by DocT3900
Categories Vegetable
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Sauté onions in butter in a large pot until transparent.
- Add pumpkin and fill with stock.
- Add the remaining ingredients and bring to boil
- (Put Scotch Bonnet Pepper in Whole).
- Simmer for about half an hour or to desired consistency.
- Remove Scotch bonnet pepper and serve hot.
Nutrition Facts : Calories 481.4, Fat 29.8, SaturatedFat 16.5, Cholesterol 77.2, Sodium 979.2, Carbohydrate 39.6, Fiber 1.9, Sugar 13.6, Protein 17
JAMAICAN PUMPKIN SOUP
Make and share this Jamaican Pumpkin Soup recipe from Food.com.
Provided by Veghead
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, or stockpot (large enough to hold all the ingredients) over medium heat, bring the chicken stock to a simmer. Add all the ingredients except the buttermilk and coriander and simmer for 20 minutes, or until the potatoes and pumpkin are tender. The stock should completely cover all ingredients by at least 2 inches.
- Remove the bay leaf and pour the soup into a blender or food processor and process until smooth.
- Return the soup to the pot and heat through. Stir in the buttermilk or evaporated milk. Divide the soup into serving bowls and garnish with the coriander.
Nutrition Facts : Calories 104.1, Fat 2.3, SaturatedFat 0.6, Cholesterol 5.7, Sodium 268.5, Carbohydrate 15, Fiber 1.1, Sugar 4.1, Protein 5.8
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- In a large pot, heat oil over medium high heat. Add onion, carrot, celery, and garlic, and turn heat to medium low, cooking until onions are translucent and vegetables are slightly tender.
- Add stock, bay leaves and pumpkin flesh. Bring to a boil. Reduce heat to low and cover, simmering until pumpkin is tender, about 20 minutes.
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