Community Pick
West Indian Pumpkin Soup
photo by PalatablePastime
- Ready In:
- 3hrs
- Ingredients:
- 21
- Yields:
-
10 cups
ingredients
- 907.18 g cooking pumpkin or 907.18 g butternut squash, peeled and cut into 1 inch pieces
- 453.59 g sweet potato, peeled and cut into 1 inch pieces
- 29.58 ml melted butter
- 14.79 ml brown sugar
- 4.92 ml salt
- 4.92 ml black pepper
- 29.58 ml oil
- 1 large Spanish onion, chopped
- 1 scotch bonnet peppers or 1 habanero pepper, seeded and chopped
- 14.79 ml minced garlic
- 14.79 ml grated fresh ginger
- 29.58 ml snipped fresh thyme
- 9.85 ml orange zest
- 14.79 ml curry powder
- 1.23 ml ground nutmeg
- 1 cinnamon stick
- 2 bay leaves
- 1419.54 ml chicken stock
- 59.14 ml heavy cream
- 59.14 ml unsweetened coconut milk
- 118.29 ml toasted pumpkin seeds (aka pepitas; optional; for garnish)
directions
- 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).
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Reviews
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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!
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Oh my gosh!! This soup is to die for!!!! You can taste everything in it perfectly and it is soooo soothing and yet bursting with all the flavors!! I am a student at le cordon bleu and we had to make a pumpkin soup that was alrady pre printed and I dind't think it would be good so I did a quick search for the perfect pumkin soup so I could out shine my class! And boy did i! I got a perfect score with this soup!!!!!! Very gourmet! The only hint I have is only use a small pinch (very small) of the minced scotch bonnet, it will give it a kick but not have you in pain!!! Please everyone make this, you will look like a pro in the kitchen!!!!!! Sue, you know what your doing, thanks!!! ~ chef jules
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Filling and delightful! The flavours are so comforting in fall/winter. I’ve never roasted then boiled something, that was new to me, but the soup was delicious and all the flavours from roasting came through. Delicious! I ended up using veggie broth instead of chicken, maple syrup instead of brown sugar, and a jalapeño in lieu of a scotch bonnet pepper. I also forewent to the cream and coconut milk as recommended by another reviewer.
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I have lived in the West Indies for many years and eaten many delicious pumpkin soups---this one is wonderful! I am NOT a good cook, but have beautiful pumpkin, herbs, peppers from my garden and so decided to try this recipe. Turned out better than I ever dreamed! THANK YOU, SUE, for this recipe. Also, thank you to West Indian cooks and others who shared their helpful tips--happily, I heeded them! (I left out the cream and used only a little fresh coconut water.) Found this recipe via "google", but just registered for this site so I could say thank you to everyone. And to encourage others to use this great recipe. Maybe I can be a good cook after all! :D
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Tweaks
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com