Pumpkin soup - part of Caribbean cuisine
West Indies pumpkin soup is a traditional Bahamian dish that’s made its way into American cuisine. The first time I ever tasted this savory soup was on a cruise to the Bahamas. The taste lingered in my mind so much that as soon as we returned home from Nassau, I began experimenting with my own West Indies pumpkin soup recipes. I think this one is the best!
This is a great soup to serve as one of your Thanksgiving appetizers or any time during the fall months, when pumpkins are readily available in the U.S. if you want to make your own pumpkin puree, use a small pie pumpkin. Peel the sections of pumpkin, cook until tender, and mash or puree the flesh. If you use canned pumpkin, be sure not to use pumpkin pie filling.
Holle’s West Indies Pumpkin Soup recipe
What you’ll need:
- 3 cups chicken broth
- 1 tablespoon oil
- 1 habanero pepper, seeds removed
- 1 medium yellow onion, finely chopped
- 1 can or 2 cups pumpkin
- 1 tablespoon tomato paste
- 2 tablespoons butter, melted
- 1 tablespoon brown sugar
- 1 teaspoon minced garlic
- 2 teaspoons curry powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- Dash nutmeg
- Dash cinnamon
- 1/2 cup cream
- ½ cup coconut milk
Directions: Pour chicken broth in a large saucepan on medium heat.
In a skillet, heat the oil. Finely mince habanero pepper and sauté it and the onion in the oil until tender.
Add onions, pumpkin, tomato paste, butter, brown sugar, garlic, curry, thyme, black pepper, salt, nutmeg, and cinnamon. Stir mixture with a whisk until smooth and bring to a boil. Reduce heat, place lid on pot, and simmer for 30-40 minutes.
Remove pot from heat and allow to sit at room temperature for 10 minutes.
Gradually add cream and coconut milk, while stirring.