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The Caribbean Kitchen - Recipe 010

Pumpkin Soup
added 17 December, 2000

      
Two Fat Ladies (on the Food Network)
http://www.foodtv.com/recipes/re-c1/0,1724,4832,00.html
Recipe courtesy of Jennifer Paterson

 

Preparation time:
Cooking time:
To serve:
20 minutes
40 minutes
4
Ingredients:

1 large onion
1 garlic, crushed clove
3 scallions, trimmed and sliced
1 scotch bonnet
Oil

1 chicken breast, diced
1 chicken thigh, diced
1 1/2 pints chicken stock
1 pumpkin (2 pounds) peeled, seeded, cut into 1-inch cubes and
roasted
Fresh thyme
Salt and fresh ground pepper
    
Method

Saute onion, garlic, scallions, scotch bonnet in oil until softened.

Add diced chicken and saute slightly.

Add the chicken stock, roasted pumpkin, thyme, salt and pepper, and simmer for approximately 1/2 hour.

Puree until very smooth. Serve hot or cold with a swirl of cream and/or chopped chives. Also good with chunks of rough bread or pieces of baguette.

 

Splatterflinger's Easy Pot

Cut the pumpkin into four quarters and roast until browned. The flesh will be softened, you can cut it off the skin in one chunk, and the carmelisation will enhance the flavour of the soup.

While this is roasting, fry onion, garlic, scallions, scotch bonnet in a few tablespoons of oil over a medium-high heat until the onions become translucent.

Add the diced chicken until it and the onions start to brown, then add the chicken stock, roasted pumpkin, thyme, salt and pepper and simmer for approximately 1/2 hour.

*Tip: Two drops of (mild yellow) Pepper Sauce will enhance the flavours and add interest to the taste without any perceptible heat increase. Yellow Pepper Sauce, such as from Barbados, contains a number of non-traditional ingredients such as mustard and are not nearly as hot as the red varieties.

Puree until very smooth. Serve hot or cold with a swirl of cream and/or chopped chives. Also good with chunks of rough bread or pieces of baguette.

 

Usefulness

Can be prepared a few days beforehand. Best served piping hot.
      




  
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