JAMAICAN PUMPKIN SOUP
Provided by Moira Hodgson
Categories soups and stews, appetizer
Time 1h
Yield 6 - 8 servings
Number Of Ingredients 17
Steps:
- In a large stock pot, soften the onions, celery, ginger and garlic in the peanut oil. Add the allspice, nutmeg, turmeric and chili and cook three to five minutes longer.
- Add the diced yam and pumpkin, along with the vegetable stock, and bring to a boil. Simmer, covered, until tender (about 20 minutes). Season to taste with salt and sugar.
- Puree half the soup in a food processor and return it to the stock pot. Heat through. Just before serving, garnish it with the cilantro, mint and scallions.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 603 milligrams, Sugar 10 grams, TransFat 0 grams
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Shimar Ricky
[email protected]Thank you for sharing this amazing recipe! I will definitely be making this again and again.
Ansarbst Andtx
[email protected]I can't wait to make this soup again. It's definitely going to be a regular in my recipe rotation.
Monayem Shikder
[email protected]I garnished my soup with fresh cilantro and a dollop of sour cream. It was so flavorful and delicious.
Arafat Hossain Saju
[email protected]I added a bit of cayenne pepper to my soup for a little extra spice. It was perfect!
Seeley Rustman
[email protected]This was my first time making Jamaican pumpkin soup, and it turned out great! I followed the recipe exactly, and it was delicious.
Rohulamin Rohulamin
[email protected]This soup is so good, I could eat it every day. It's the perfect comfort food for a cold winter day.
Goerge Lebusa
[email protected]I've made this soup several times now, and it's always a hit. It's a great recipe to have on hand for busy weeknights.
Sama Ali
[email protected]I made this soup for a potluck, and it was a huge hit! Everyone loved it, and I got so many compliments.
Hasmi Bhai
[email protected]This soup is a great way to get your kids to eat vegetables. My kids love the sweet flavor of the pumpkin, and they don't even realize they're eating vegetables.
Sazia Rahman
[email protected]I'm a vegetarian, and I love that this recipe is meat-free. It's still hearty and filling, thanks to the pumpkin and coconut milk.
Joel Hernandez
[email protected]This soup is a great way to use up leftover pumpkin. I always have a lot of pumpkin left over after Halloween, and this is a great way to use it up.
Falak Sheer
[email protected]I love this recipe because it's so easy to make. I just throw everything in my slow cooker and let it cook all day. When I come home, I have a delicious and healthy meal waiting for me.
Zero Hero
[email protected]This pumpkin soup is a great way to warm up on a cold day. The pumpkin and coconut milk give it a creamy and rich texture, while the spices add a nice kick. Highly recommend!
Master Mehara
[email protected]I'm not usually a fan of pumpkin soup, but this recipe changed my mind. The addition of coconut milk and spices made it so flavorful and unique. Will definitely be making this again!
HEMAT khan
[email protected]This soup was a hit at my dinner party! Everyone loved the rich and creamy texture, and the flavors were just amazing. I'll definitely be making this again.
Victoria Greys
[email protected]I've never had Jamaican pumpkin soup before, but I'm so glad I tried this recipe. It was absolutely fantastic! The flavors of the pumpkin, ginger, and coconut milk were perfectly balanced.
Kids Drawing
[email protected]This Jamaican pumpkin soup was incredibly delicious and bursting with flavor! I loved the mix of pumpkin, spices, and coconut milk. It was creamy and comforting, perfect for a chilly evening.