Jamaican Pumpkin Soup Recipe
Source: Burt Wolf*s Table
Makes 8 servings
RECIPE INGREDIENTS
6 cups chicken stock
2 cups fresh or canned pumpkin meat or your favorite winter squash,
(such as butternut squash, acorn, etc.), cut into 1-inch cubes
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 low-fat buttermilk or evaporated milk
1/4 cup minced fresh coriander, for garnish
RECIPE METHOD
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 the buttermilk and 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. Stir in the buttermilk or
evaporated milk. Divide the soup into serving bowls and garnish with the
coriander.
Recipe reprinted by permission of Doubleday. All rights reserved
Happiness comes through doors you didn't even know you left open.
~Angelique~
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