Ingredients
-
2
-
1
-
2
-
1
-
1
-
1
-
2
-
1
-
1
-
1
-
1
-
2
-
2
-
1
-
1/4
Directions
West Indian Pumpkin Soup,Has lots of spices and a little bit of heat from the scotch bonnet. Very Caribbean. Served either hot or cold, easily prepares in advance for when you need it.,I live in Trinidad and Tobago. I tried the recipe exactly as is with the cream and coconut and it’s the most amazing flavor ever. I would recommend for those of u who were afraid that those flavors would spoil your soup it won’t give it a try. Yum!!,What a fabulous soup! It has enormous depth, and you really CAN taste each and every ingredient! I followed Little T’s advice and nuked the butternut squash and sweet potatoes along with the salt, pepper, butter and brown sugar in the microwave for about 18 minutes, until they were nice and soft. Next time I will then sprinkle with a bit of add’l sugar and broil to get some caramelization; that was the original intent of the recipe and I’m sure it adds even ANOTHER layer of flavor. I followed the recipe pretty closely (for me); the only changes I made were to double the fresh ginger (I’m a ginger freak) and used sweetened coconut cream because I happened to have a can open in the fridge. I don’t think it compromised the flavor at all and it added a nice sweet hint to counterbalance the heat from the (whole!) habanero that I added. used an immersion blender while the soup was still hot and saved even more time; my cooking time was less than two hours from start (prepping the squash, potatoes) to finish (sighing in ecstasy over my steaming bowl of golden heaven). Try this recipe; you won’t regret it!
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Steps
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1
Done
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In a Mixing Bowl, Toss Squash and Sweet Potatoes With Melted Butter, Brown Sugar, Salt and Black Pepper. |
|
2
Done
|
Spread Mixture Onto a Greased Roasting Pan. |
|
3
Done
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Bake at 350f For 1-1 1/2 Hours, or Until Tender. |
|
4
Done
|
Saute Onion in Oil in a Large Pot Until Tender, About 5 Minutes. |
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5
Done
|
Add the Scotch Bonnet, Garlic, and Ginger and Cook Just Until Fragrant. |
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6
Done
|
Add the Thyme, Orange Peel, Curry Powder, Nutmeg, Cinnamon Stick, and Bay Leaves, Mixing Everything Thoroughly. |
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7
Done
|
When It Becomes Sticky, Add the Roasted Vegetables and Stir to Mix, Then the Chicken Stock, Stirring to Keep Blending Everything. |
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8
Done
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Bring Mixture to a Boil, Then Reduce Heat, Cover, and Simmer For 30 Minutes, Stirring Occasionally. |
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9
Done
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Remove Soup from Heat and Allow to Cool For 15 Minutes. |
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10
Done
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Puree Approximately 1/3 of the Soup in a Blender Until It Is Smooth Then Add Back to Soup and Stir Well. |
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11
Done
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Add Heavy Cream and Coconut Milk and Blend. |
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12
Done
|
Reheat If Necessary. |
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13
Done
|
May Also Be Chilled Before Serving Up to 1 Day. |
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14
Done
|
Serve Cold or Hot, Garnished With Roasted Pumpkin Seeds (if Desired). |
