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    You are in: Home / Recipes / West Indian Pumpkin Soup Recipe
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    West Indian Pumpkin Soup

    West Indian Pumpkin Soup. Photo by Sue Lau

    1/1 Photo of West Indian Pumpkin Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hrs

    2 hrs

    Sue Lau's Note:

    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.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt and black pepper.
    2. 2
      Spread mixture onto a greased roasting pan.
    3. 3
      Bake at 350F for 1-1 1/2 hours, or until tender.
    4. 4
      Saute onion in oil in a large pot until tender, about 5 minutes.
    5. 5
      Add the scotch bonnet, garlic, and ginger and cook just until fragrant.
    6. 6
      Add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.
    7. 7
      When it becomes sticky, add the roasted vegetables and stir to mix, then the chicken stock, stirring to keep blending everything.
    8. 8
      Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
    9. 9
      Remove soup from heat and allow to cool for 15 minutes.
    10. 10
      Puree approximately 1/3 of the soup in a blender until it is smooth then add back to soup and stir well.
    11. 11
      Add heavy cream and coconut milk and blend.
    12. 12
      Reheat if necessary.
    13. 13
      May also be chilled before serving up to 1 day.
    14. 14
      Serve cold or hot, garnished with roasted pumpkin seeds (if desired).

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    Ratings & Reviews:

    • on March 08, 2009

      55

      I am West Indian and this flavor is very authentic. I omitted the cream and coconut milk because I too thought they might ruin the recipe. If I were to add any milk, it would be a tad of the coconut milk, to taste. However, I highly recommend making this without any cream/milk. I halved the recipe and made as listed, except for: 1) I roasted the onions along with the pumpkin/potato. It only took them about 1/2 hr to roast so I removed and kept the potatoes going for 1 hr total 2) I pureed the whole batch of potatoes (my preference), without the soup "juice". I added back in the pureed potatoes into the soup juice and then added more chicken broth to the mixture to get my desired soup texture (at first it was more like baby food and needed more liquid). This is definitely a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2008

      I can't rate this soup because when I tasted the vegetables roasted in the butter mixture I decided they were too delicious to make into soup and we ate them as is! I am planning to make a big batch of them for a family get together this weekend. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 20, 2006

      55

      What a fabulous soup! It has enormous depth, and you really CAN taste each and every ingredient! I followed Little T's advice and nuked the butternut squash and sweet potatoes along with the salt, pepper, butter and brown sugar in the microwave for about 18 minutes, until they were nice and soft. Next time I will then sprinkle with a bit of add'l sugar and broil to get some caramelization; that was the original intent of the recipe and I'm sure it adds even ANOTHER layer of flavor. I followed the recipe pretty closely (for me); the only changes I made were to double the fresh ginger (I'm a ginger freak) and I used sweetened coconut cream because I happened to have a can open in the fridge. I don't think it compromised the flavor at all and it added a nice sweet hint to counterbalance the heat from the (whole!) habanero that I added. I used an immersion blender while the soup was still hot and saved even more time; my cooking time was less than two hours from start (prepping the squash, potatoes) to finish (sighing in ecstasy over my steaming bowl of golden heaven). Try this recipe; you won't regret it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (24)

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    Nutritional Facts for West Indian Pumpkin Soup

    Serving Size: 1 (3285 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 245.2
     
    Calories from Fat 122
    49%
    Total Fat 13.6 g
    20%
    Saturated Fat 5.3 g
    26%
    Cholesterol 18.5 mg
    6%
    Sodium 490.1 mg
    20%
    Total Carbohydrate 25.4 g
    8%
    Dietary Fiber 2.9 g
    11%
    Sugars 7.7 g
    31%
    Protein 7.9 g
    15%

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