Jamaican Pumpkin Soup?!
I visited Jamaica and had Pumpkin Soup and want the recipe, it was not creamy though it was sort of brothy kind of soup with pumpkin!.!.!.any one have the recipe!?
I DO NOT WANT THE CREAM OF PUMPKIN RECIPE THANKSWww@FoodAQ@Com
I DO NOT WANT THE CREAM OF PUMPKIN RECIPE THANKSWww@FoodAQ@Com
Answers:
JAMAICAN PUMPKIN SOUP
Serves: 8
2 pounds peeled pumpkin (about 6 cups)
6 cups chicken broth
1 cup light coconut milk (optional)
4 ounce piece pickled or salt pork
1 large onion, chopped
1 clove garlic, minced
2 teaspoons minced fresh ginger
1 bay leaf large
1 sprig thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon salt
hot chile pepper to taste (Scotch bonnet)
In large pot, combine all ingredients !. Bring to boil; reduce heat, cover and simmer for about 30 minutes or until pumpkin is very soft!. Remove pork, thyme sprig and bay leaf!. If you want a creamier soup: in blender, purée soup until smooth!. Return to pot and reheat!. Add salt and pepper if needed!.Www@FoodAQ@Com
Serves: 8
2 pounds peeled pumpkin (about 6 cups)
6 cups chicken broth
1 cup light coconut milk (optional)
4 ounce piece pickled or salt pork
1 large onion, chopped
1 clove garlic, minced
2 teaspoons minced fresh ginger
1 bay leaf large
1 sprig thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon salt
hot chile pepper to taste (Scotch bonnet)
In large pot, combine all ingredients !. Bring to boil; reduce heat, cover and simmer for about 30 minutes or until pumpkin is very soft!. Remove pork, thyme sprig and bay leaf!. If you want a creamier soup: in blender, purée soup until smooth!. Return to pot and reheat!. Add salt and pepper if needed!.Www@FoodAQ@Com
6 cups chicken stock
2 cups fresh or canned pumpkin meat
2 cups all-purpose potatoes, peeled and cut into 1-inch cubes
1 onion, minced
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons minced jalape?o pepper, or more to taste
Freshly ground nutmeg, to taste
1/4 cup minced fresh coriander, for garnish
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 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!. Divide the soup into serving bowls and garnish with the coriander!.Www@FoodAQ@Com
2 cups fresh or canned pumpkin meat
2 cups all-purpose potatoes, peeled and cut into 1-inch cubes
1 onion, minced
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons minced jalape?o pepper, or more to taste
Freshly ground nutmeg, to taste
1/4 cup minced fresh coriander, for garnish
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 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!. Divide the soup into serving bowls and garnish with the coriander!.Www@FoodAQ@Com
2 tablespoons butter
2 large onions, finely chopped
2 pounds pumpkin, peeled and cut in chunks
4 cups chicken stock
Salt, pepper to taste
1 cup light cream
Dash Pickapeppa hot pepper sauce or Tabasco
Heat the butter and saute the onion until transparent!. Put the
onion, pumpkin, and chicken stock in a saucepan and simmer, covered,
until the pumpkin is tender!. Cool slightly and put through a sieve
or whirl for a few seconds in an electric blender!. Return to
saucepan!. season with salt and pepper!. Add the cream and Pickapeppa
sauce!. Reheat gently!.Www@FoodAQ@Com
2 large onions, finely chopped
2 pounds pumpkin, peeled and cut in chunks
4 cups chicken stock
Salt, pepper to taste
1 cup light cream
Dash Pickapeppa hot pepper sauce or Tabasco
Heat the butter and saute the onion until transparent!. Put the
onion, pumpkin, and chicken stock in a saucepan and simmer, covered,
until the pumpkin is tender!. Cool slightly and put through a sieve
or whirl for a few seconds in an electric blender!. Return to
saucepan!. season with salt and pepper!. Add the cream and Pickapeppa
sauce!. Reheat gently!.Www@FoodAQ@Com