Jamaican Pumpkin Soup?

Question

I visited Jamaica and had Pumpkin Soup and want the recipe, it was not creamy though it was sort of brothy kind of soup with pumpkin...any one have the recipe?

I DO NOT WANT THE CREAM OF PUMPKIN RECIPE THANKS

Answer 1

2 tablespoons butter

2 large onions, finely chopped

2 pounds pumpkin, peeled and cut in chunks

4 cups chicken stock

Salt, pepper to taste

1 cup light cream

Dash Pickapeppa hot pepper sauce or Tabasco

Heat the butter and saute the onion until transparent. Put the

onion, pumpkin, and chicken stock in a saucepan and simmer, covered,

until the pumpkin is tender. Cool slightly and put through a sieve

or whirl for a few seconds in an electric blender. Return to

saucepan. season with salt and pepper. Add the cream and Pickapeppa

sauce. Reheat gently.

Answer 2

JAMAICAN PUMPKIN SOUP

Serves: 8

2 pounds peeled pumpkin (about 6 cups)

6 cups chicken broth

1 cup light coconut milk (optional)

4 ounce piece pickled or salt pork

1 large onion, chopped

1 clove garlic, minced

2 teaspoons minced fresh ginger

1 bay leaf large

1 sprig thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground allspice

1/4 teaspoon salt

hot chile pepper to taste (Scotch bonnet)

In large pot, combine all ingredients . Bring to boil; reduce heat, cover and simmer for about 30 minutes or until pumpkin is very soft. Remove pork, thyme sprig and bay leaf. If you want a creamier soup: in blender, purée soup until smooth. Return to pot and reheat. Add salt and pepper if needed.

Answer 3

6 cups chicken stock

2 cups fresh or canned pumpkin meat

2 cups all-purpose potatoes, peeled and cut into 1-inch cubes

1 onion, minced

2 cloves garlic, minced

1/2 teaspoon dried thyme

1 bay leaf

2 teaspoons minced jalapeño pepper, or more to taste

Freshly ground nutmeg, to taste

1/4 cup minced fresh coriander, for garnish





In a saucepan, or stockpot (large enough to hold all the ingredients) over medium heat, bring the chicken stock to a simmer. Add all the ingredients except  coriander and simmer for 20 minutes, or until the potatoes and pumpkin are tender. The stock should completely cover all ingredients by at least 2 inches.

Remove the bay leaf and pour the soup into a blender or food processor and process until smooth.

Return the soup to the pot and heat through.  Divide the soup into serving bowls and garnish with the coriander.