Ingredients
-
2
-
2
-
1
-
900
-
5
-
3
-
1
-
2
-
2
-
2
-
1/4
-
1
-
-
-
Directions
West Indian Pumpkin Soup,This is a rich, subtle soup, originally from The West Indies Cookbook by Connie and Arnold Krochmal.,If you are worried about the calories from the cream-just leave it out. This soup has a creamy texture and lots of flavor without it.
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Steps
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1
Done
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Peel and Chop the Onions, and Peel and Mince the Garlic. |
|
2
Done
|
Brown the Onions in the Butter, and Stir in the Garlic. |
|
3
Done
|
Add the Pumpkin and Broth and Bring to a Simmer. |
|
4
Done
|
Add the Bay Leaves, Celery in Large Chunks, Marjoram, Parsley and Chives. |
|
5
Done
|
Simmer Until Tender, About 45 Minutes. |
|
6
Done
|
Remove the Pumpkin Pieces and Set Aside. |
|
7
Done
|
Press Everything Else Through a Strainer, and Discard All Solids. |
|
8
Done
|
Puree the Pumpkin and Return It to the Soup. |
|
9
Done
|
Add the Cinnamon and Cream. |
|
10
Done
|
Reheat and Serve. |
|
11
Done
|
If You Already Have Pureed Cooked Pumpkin, Simmer the Seasonings in the Broth For 30 Minutes, Then Strain It as Described Above. |
|
12
Done
|
Add the Pumpkin and Simmer For 5 to 10 Minutes More Before Adding the Cinnamon and Cream. |
|
13
Done
|
Use 3 Cups Pureed Pumpkin. |
