WEST INDIAN PUMPKIN SOUP
This is a rich, subtle soup, originally from The West Indies Cookbook by Connie and Arnold Krochmal.
Provided by Jenny Sanders
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- 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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Narayan Gurung
[email protected]Overall, I thought this soup was pretty good. It's a bit different from other pumpkin soups I've had, but it's still very tasty.
Nofacejitt
[email protected]This soup is a bit time-consuming to make, but it's worth it. The end result is a delicious and flavorful soup that's perfect for a special occasion.
Levinho Lite YT
[email protected]I followed the recipe exactly, but my soup didn't turn out as good as the picture. I'm not sure what I did wrong.
Scott Gjerdingen
[email protected]I had a hard time finding some of the ingredients for this soup. I think it would be easier to make if the recipe used more common ingredients.
babydoll
[email protected]I found this soup to be a bit bland. I think it could use more spices.
waheed Akbar
[email protected]This soup is a bit too spicy for my taste, but I still enjoyed it. I think it would be great for people who like spicy food.
Leon Weekes
[email protected]I wasn't sure what to expect from this soup, but I was pleasantly surprised. It's really unique and flavorful. I'll definitely be making it again.
Azeem Jemey
[email protected]This soup is a great way to use up leftover pumpkin. It's also a very affordable dish to make.
Myrina Perez
[email protected]I love how this soup is both hearty and flavorful. It's the perfect comfort food for a cold winter day.
Giuliana Vargas
[email protected]This soup is absolutely delicious! The pumpkin is perfectly cooked and the spices are well-balanced. I highly recommend this recipe.
Jessica Sheefeni
[email protected]I've made this soup several times now, and it's always a hit with my family and friends. It's so flavorful and satisfying, and it's also really easy to make.
Seel Breezy
[email protected]This soup is a true taste of the Caribbean! The flavors are bold and complex, with a perfect balance of sweetness and spice. I especially love the addition of coconut milk, which gives the soup a rich and creamy texture.