JAMAICAN PUMPKIN SOUP RECIPES

Name: Jamaican Pumpkin Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4-8 serving(s)
Ingredients: 1/2 cup chopped onion; 2 1/3 lbs pumpkin (peeled and cut into medium to large diced pieces); 2 1/4 quarts chicken stock (slightly over 1/2 gallon) or 2 1/4 quarts vegetable stock (slightly over 1/2 gallon); 1 scotch bonnet pepper; 3 sprigs scallions (cut thin); 2 garlic cloves, minced; 1 bay leaf; 2 -3 sprigs fresh thyme, chopped; salt and pepper (to taste); 1/4 lb butter

JAMAICAN PUMPKIN SOUP RECIPE - QUICK-AND-EASY.FOOD.COM

Jamaican Pumpkin Soup Recipe - Quick-and-easy.Food.com image

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.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4-8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup chopped onion
2 1/3 lbs pumpkin (peeled and cut into medium to large diced pieces)
2 1/4 quarts chicken stock (slightly over 1/2 gallon) or 2 1/4 quarts vegetable stock (slightly over 1/2 gallon)
1 scotch bonnet pepper
3 sprigs scallions (cut thin)
2 garlic cloves, minced
1 bay leaf
2 -3 sprigs fresh thyme, chopped
salt and pepper (to taste)
1/4 lb butter

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, FatContent 29.8, SaturatedFatContent 16.5, CholesterolContent 77.2, SodiumContent 979.2, CarbohydrateContent 39.6, FiberContent 1.9, SugarContent 13.6, ProteinContent 17

JAMAICAN COCONUT-PUMPKIN SOUP RECIPE | ALLRECIPES

Jamaican Coconut-Pumpkin Soup Recipe | Allrecipes image

This velvety seductive coconut soup was a favorite of mine on the island of Jamaica. I tried it at every restaurant and finally recreated it with this recipe...a combination of all of the ones that I loved! Try to find the Caribbean pumpkin (calabaza) if you can. It's green and not orange.

Provided by SUE626

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Total Time 1 hours 35 minutes

Prep Time 30 minutes

Cook Time 1 hours 5 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons butter
1 tablespoon olive oil
2 stalks celery, chopped
2 large shallots, chopped
2 scallions, chopped
2 large cloves garlic, minced
1 carrot, peeled and chopped
4 cups chopped calabaza (Caribbean pumpkin)
4 cups chicken stock
3 sprigs fresh thyme
2 bay leaves
1 Scotch bonnet chile pepper, stemmed
? teaspoon ground allspice
1 pinch sea salt and freshly ground black pepper to taste
1 (13.5 ounce) can coconut milk
1 lime, juiced

Steps:

Heat butter and oil in a large pot over medium heat. Add celery, shallots, scallions, garlic, and carrot and cook until soft and just starting to turn golden, about 5 minutes, making sure not to brown.
Add calabaza, chicken stock, thyme, bay leaves, Scotch bonnet chile pepper, and allspice to the pot. Bring to a boil. Cover, reduce heat to low, and let simmer until pumpkin is tender, about 45 minutes. Remove from heat and season with sea salt and pepper.
Puree soup using a hand blender until smooth. Return to a medium-low heat and bring to a boil. Stir in coconut milk and lime juice and let simmer to develop flavor, about 5 minutes. Serve.

Nutrition Facts : Calories 243 calories, CarbohydrateContent 16.3 g, CholesterolContent 10.7 mg, FatContent 20.4 g, FiberContent 3.1 g, ProteinContent 3.5 g, SaturatedFatContent 15 g, SodiumContent 572 mg, SugarContent 3.8 g

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