Anybody have a pumpkin soup recipe?

We grew some jamaican pumpkins, Calabaza, here on the farm. Looking for a recipe close to LTUs delicious soup. Thanks.

Had dinner at LTU this past June and walked out with the Chef's recipe for Pumpkin Soup written on a napkin. I will go through my pile of stuff and see if I can locate the recipe this weekend. You will definitely need Allspice.

No promises!

VVHT

http://www.jamaicatravelandculture.c...mpkin_soup.htm

I have used this as a base in the past. I added a couple of table spoons of fresh ground all spice and the same of fresh ground nutmeg. It was pretty good.

Haven't been able to find the recipe from LTU, but will keep looking.

I recall we had a discussion with the Chef after he gave us the recipe and one of the ingredients was Cho-Cho, don't recall how much or if you can get it up north??

Good luck,

VVHT

Here's one that my Jamaican friends taught me that I have been using for years.

6-8 cups calabaza cut into large cubes
6 cups (or more, depending on how thick you want the soup to be.
1-2 cloves of garlic, minced.
1 small onion diced.
1 whole scotch bonnet pepper - leave this whole
1 cup coconut milk
4-5 scallions sliced thin. I only use the white and light green parts.
Fresh or dried thyme to taste.

Sauté the garlic and onion in a small amount of oil in the bottom of a large pot. When garlic is light golden add broth and pumpkin and bring to boil. Add whole scotch bonnet and cook all until pumpkin is soft. I also add the scallions about five minutes before the pumpkin is completely soft. Remove pepper and use potato masher to mash the pumpkin as much as possible. Then put in blender and puree (you will probably have to do this in batches). After all is puréed put back in soup pot add the coconut milk and thyme to taste. Let simmer at medium low heat for 20 minutes or so.

Oops, meant to say 6 cups or more of chicken or vegetable broth. Sorry!

from gracefoods.com

5 cup(s) water
◦2 1/2 pound(s) pumpkin, large diced
◦4 cup(s) chicken stock
◦1 packet(s) Grace Cock Soup
◦3 clove(s) garlic, chopped
◦1 stalk(s) escallion, chopped
◦1 large onion, chopped
◦1 sprig(s) thyme
◦1 whole scotch bonnet pepper
◦1 tablespoon(s) Grace Margarine
◦1 3/4 teaspoon(s) salt


Pumpkin Soup Directions


Step 1:
In a saucepan bring to a boil 5 cups of water.
Step 2:
Peel and dice pumpkin, add to boiling water and cook until tender. Drain and set aside to cool.
Step 3:
Blend pumpkin using 4 cups of chicken stock, and a packet of Grace Cock Soup Mix. Pour blended mixture into saucepan and bring to a boil.
Step 4:
Add chopped garlic, escallion, onion, thyme, scotch bonnet pepper, Grace Hello Margarine and salt.
Step 5:
Allow to cook for 10 minutes or until soup thickens.

Recipe Note: See Chicken Stock recipe.

To Serve: Soup may be served with slices of garlic bread.



Difficulty: Easy
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Preparation time: 10m

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Cooking time: 25m