MethodSaute 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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