Pumpkin soup

[hsvaughan]

My husband and I just returned from our honeymood in Jamaica, while we were there we had pumpkin soup and both LOVED it. Before this experience we had never heard of it before. Does anyone have a recipe for it?

Thanks in advance!

[Jeanne G]

Ya mon!! http://www.cookinglight.com/bbs/wink.gif I love Jamaica! Where did you stay?

Anyhoo, after returning from our last trip, I searched for a recipe of their foods, b/c I find them to be not only delicious but healthy. Did you have akee(sp?)? I checked my book to see if there was a Pumpkin Soup. Well, there is, but I thought I better ask you if it's what you're looking for. The reason I say that is that the recipe was much different than what I would have imagined.

And also, I did a search on www.epicurious.com (http://www.epicurious.com) and there were numerous pumpkin soups, even one titled Carribean.

Ok, back to the recipe. The one in my book has beef in it. Were you looking for a veggie recipe or one with meat? If you want the meat one, I'll post it. This one has 1 lb stewing beef, onion, carrot, potato, etc. Let me know if it sounds good and I'll post it. I guess I was surprised by the beef, but don't know what kind of soup you had while in Jamaica, mon!

[Natasha]

Pumpkin soup is a mainstay for us come cooler weather. If you like, I can post a couple of recipes for you tomorrow or Wed. Who knows, though, by then you may have more recipes than you know what to do with! http://www.cookinglight.com/bbs/wink.gif

[This message has been edited by Natasha (edited 10-09-2000).]

[CrystalB]

This recipe was featured on the Martha Stewart website. It states that pumpkin would be excellent in place of the butternut squash.

JAMAICAN SQUASH SOUP
Serves 4

6 medium scallions, trimmed
6 whole sprigs thyme
1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes (4 1/2 cups)
3 cups Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat
1 small Scotch-bonnet chile
Coarse salt and freshly ground black pepper

1. Tie the scallions and thyme together with a piece of kitchen twine. Place the squash, stock, Scotch bonnet, and scallion bundle in a medium saucepan. Bring to a boil. Reduce to a simmer, and cook until squash is extremely tender, 15 to 20 minutes.

2. Remove scallion bundle and Scotch bonnet, and discard. Purée soup. For a very silky soup, pass through a sieve. Season with salt and pepper.

Additional tips:
To cut and peel a squash, make sure that your cutting board is secure and that you hold the squash firmly as you cut it. Cut it in half crosswise, then in half lengthwise. Scoop out the seeds, then peel the skin, using a vegetable peeler or a paring knife.

[hsvaughan]

We stayed in Negril at a Sandals resort...it was wonderful!!

The pumpkin soup we had was smooth in texture and more vegetable like, I don't think there was any meat in it! I would love to have a recipe from anyone who has one. We both loved it so much and it would be perfect for the cold weather!

[Natasha]

Hsvaughan,

Sorry for the delay. Here you go. I hope one of these brings back sweet memories of your honeymoon http://www.cookinglight.com/bbs/smile.gif

Sweet Spiced Cream of Pumpkin Soup

2 tsp vegetable oil
1 cup finely chopped onion
1 cup finely chopped celery
2 cloves garlic, crushed
1 1/2 tsp grated fresh ginger root
4 cups vegetable broth
1 1-pound can pumpkin
1/4 cup firmly packed brown sugar [you can add a bit less if you wish]
2 bay leaves
1/4 tsp each dried thyme, pepper, and ground cinnamon
1/8 tsp ground cloves
1 cup evaporated skim milk

Heat oil in a large saucepan over medium heat. Add onion, celery, garlic, and ginger root. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add small amounts of water as necessary, a tablespoon or two at a time, to prevent sticking.
Add remaining ingredients, except milk. Bring mixture to a boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer 25 minutes. Remove soup from heat and stir in milk. Remove and discard bay leaves.

Yield: 6 servings Per 1 cup serving: 134 cals; 5 g protein; 2 g fat (0 g sat. fat); 26 g carbs; 139 mg sodium; 2 mg cholesterol

Gingered Pumpkin-Apple Soup

Good to make a day ahead if possible.

1 1/2 tbsp butter or margarine
1 large onion, finely chopped
2 medium celery stalks, finely diced
2 medium tart apples, peeled, cored, and diced [or to taste!]
4 cups vegetable stock
1 1-pound can unsweetened pumpkin puree
1 tsp grated fresh ginger
1 tsp good quality garam masala or curry powder
1/2 tsp cinnamon
1/4 tsp nutmeg
2 cups low-fat milk or soy milk, or as needed
salt to taste
chopped toasted almonds or cashews for garnish (optional)

Heat butter or margarine in a soup pot. Add onion and celery and saute over med. heat until the onion is golden. Add the remaining ingredients except the last three (milk, salt, garnish). Bring to a boil, then simmer over low heat, covered, for 35 to 40 minutes. Stir in enough milk to achieve a smooth and slightly thick consistency. Season to taste with salt. Remove from heat.
Allow soup to stand overnight or for several hours to develop flavor. Taste and add additional seasonings if desired. heat through as needed when ready to serve. Add garnishes as desired.

For each of 7 servings: 123 calories; 3 g fat; 4 g protein; 19 g carb

[Natasha]

For something a bit different but not as light, you could also try this Pumpkin-Coconut Bisque from Bon Appetit. It s very creamy and good. You can sub light coconut milk if desired. Also, you can use some coconut milk and some regular low-fat milk for a less intensely coconut taste and feel.
Personally, though (for whatever it s worth) we usually prefer the lighter, less creamy soups because they allow the pumpkin flavor to really shine through. Mmmm...

This rich, silky soup has a touch of spice.
2 tablespoons (1/4 stick) butter
1 cup chopped onion
3 garlic gloves, minced
3 cups canned solid pack pumpkin
2 cups canned low-salt chicken broth
2 teaspoons sugar
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper

1 1 /2 cups (about) canned unsweetened coconut milk*
Ground nutmeg

*Canned unsweetened coconut milk is sold at Indian, Southeast Asian and Latin American markets and at many supermarkets.

Melt butter in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes.

Working in batches, puree soup in blender until smooth. Return soup to pot. Bring soup to simmer, thinning with coconut milk to desired consistency. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm soup before continuing.) Ladle soup into bowls. Sprinkle with nutmeg and serve.

Makes 6 servings.

Bon Appétit
March 1998



[This message has been edited by Natasha (edited 10-13-2000).]

[Vanessa]

From recipes of Jamaica
PUMPKIN SOUP
1 chopped onion
Three quarters cup green onion - chop white part
4 cups chicken broth (you could use vegetable broth if vegetarian)
2 cups milk
Half table spoon sugar
One eighth table spoon nutmeg
Half table spoon curry powder
2 cups pumpkin
Bay leaf
Salt and pepper to taste


METHOD
1.Saute Onions
2.Add all ingredients and cook (uncovered) for 15 minutes
3.Puree then add milk
4.Cook for another 5 minutes
5.PLEASE DO NOT BOIL