Pumpkin Soup Caribbean Style

by karen
Pumpkin Soup Caribbean Style
A deliciously warming and hearty soup on a cold autumnal evening

1 Pumpkin (peeled & chopped into cubes)

2 tbsp Butter

3  Spring Onions (Chopped)

1 Large Onion (finely chopped)

3 Tomatoes (skinned & Chopped)

225ml Coconut Milk

1/4 tsp Grated Nutmeg

Pinch Cayenne Pepper

Salt & Pepper to taste

150ml soured cream to serve

  • Place the pumpkin into a large saucepan, add water to cover and add salt to taste. Bring to the boil. Lower the heat and simmer for 200 mins.
  • Drain, reserve the liquid in a pan to the side.
  • Melt the butter in a saucepan
  • Add Onions and spring onions and fry until golden and soft
  • Add the pumpkin, tomatoes, coconut milk, 700 ml of pumpkin cooking liquid.
  • Add nutmeg, cayenne Pepper and salt and pepper.
  • Bring to the boil, then turn down and simmer for approx 30 mins.
  • Remove from the heat and allow to cool slightly.
  • Place the pumpkin into a liquidiser small amounts at a time and blender to a smooth consistency. Adding small amounts of the cooking liquid if consistency is too thick.
  • Reheat
  • Pour into a bowl and swirl the soured cream on top
  • Sprinkle with a pinch of nutmeg
  • Serve immediately.

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