WEST INDIAN SOUP RECIPE - FOOD.COM
Make and share this West Indian Soup recipe from Food.com.
Total Time 1 hours 15 minutes
Prep Time 0S
Cook Time 1 hours 15 minutes
Yield 1 quart, 5 serving(s)
Number Of Ingredients 8
Steps:
- Roast onions, leeks and garlic with olive oil in a pre-heated oven at 300° F for about 30 minutes.
- remove and purée.
- Bring the chicken stock, pumpkin purée and puréed vegetables to a boil.
- Simmer for 45 minutes.
- Add half and half and simmer for 30 more minutes; season with salt and pepper.
- Finish with heavy cream.
Nutrition Facts : Calories 276, FatContent 22.1, SaturatedFatContent 9, CholesterolContent 47.3, SodiumContent 296.5, CarbohydrateContent 13.7, FiberContent 0.6, SugarContent 4.5, ProteinContent 6.7
WEST INDIAN PUMPKIN SOUP RECIPE - FOOD.COM
Has lots of spices and a little bit of heat from the scotch bonnet. Very Caribbean. Served either hot or cold, easily prepares in advance for when you need it.
Total Time 3 hours
Prep Time 1 hours
Cook Time 2 hours
Yield 10 cups
Number Of Ingredients 21
Steps:
- In a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt and black pepper.
- Spread mixture onto a greased roasting pan.
- Bake at 350F for 1-1 1/2 hours, or until tender.
- Saute onion in oil in a large pot until tender, about 5 minutes.
- Add the scotch bonnet, garlic, and ginger and cook just until fragrant.
- Add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.
- When it becomes sticky, add the roasted vegetables and stir to mix, then the chicken stock, stirring to keep blending everything.
- Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
- Remove soup from heat and allow to cool for 15 minutes.
- Puree approximately 1/3 of the soup in a blender until it is smooth then add back to soup and stir well.
- Add heavy cream and coconut milk and blend.
- Reheat if necessary.
- May also be chilled before serving up to 1 day.
- Serve cold or hot, garnished with roasted pumpkin seeds (if desired).
Nutrition Facts : Calories 245.2, FatContent 13.6, SaturatedFatContent 5.4, CholesterolContent 18.6, SodiumContent 490.1, CarbohydrateContent 25.4, FiberContent 3, SugarContent 7.8, ProteinContent 7.9
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