West Indian Pumpkin Soup

Recipe by Jenny Sanders
READY IN: 1hr 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and chop the onions, and peel and mince the garlic.
  • Brown the onions in the butter, and stir in the garlic.
  • Add the pumpkin and broth and bring to a simmer.
  • Add the bay leaves, celery in large chunks, marjoram, parsley and chives.
  • Simmer until tender, about 45 minutes.
  • Remove the pumpkin pieces and set aside.
  • Press everything else through a strainer, and discard all solids.
  • Puree the pumpkin and return it to the soup.
  • Add the cinnamon and cream.
  • Reheat and serve.
  • If you already have pureed cooked pumpkin, simmer the seasonings in the broth for 30 minutes, then strain it as described above.
  • Add the pumpkin and simmer for 5 to 10 minutes more before adding the cinnamon and cream.
  • Use 3 cups pureed pumpkin.
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