Pumpkin Soup

[BBrasta]

Thanks for all the pointers.. Keep'um coming.

From what I can remember I thought the soup was darker in color More orange/brown than yellow like you would get with a butternut squash.

[dash]

I'm gonna try a Canadian pumpkin..will keep you posted. Did the Jamaican soup have a hint of curry to it?

[Sweetness]

I have tried many recipes and non are quite the same as JA pumkin soup. As mentioned a combo of a few things made the closest version. I don't like any sweetness (ha) to mine so regular pumkin or can pumpkin is out for me. Even butternut can be too sweet for me. Don't like nutmeg either. Here is the best recipe I have found so far:
http://jsprat.wordpress.com/2012/02/...with-spinners/

[TizzyATX]

Excellent....good info.

I'm going to try this sometime. I was thinking that the pumpkin soup at ivans had almost a hint of cinnamon?? Would that be nutmeg sweetness? I'm so bad at trying to identify ingredients lol

[booger]

Excellent....good info.

I'm going to try this sometime. I was thinking that the pumpkin soup at ivans had almost a hint of cinnamon?? Would that be nutmeg sweetness? I'm so bad at trying to identify ingredients lol

The first weekend of November would be a good time "to try this sometime."

[TizzyATX]

LOL, sure you want me to experiement on you Boog?

[Eden]

I've made that soup before using calabaza pumpkin, which can be found at any West Indian or Latin grocery store in the States. I don't think butternut squash would work as well if you are looking for that authentic Jamaican flavor. I have also made butternut squash soup before and it tastes nothing like the Jamaican style pumpkin soup. Hope that helps. Now you have me thinking about making some!

[Sweetness]

not sure Tizzy - all I know is I LOVE pumkin soup in JA - I have made it there and its perfect using JA pumpkin. Just hard to re-create here. I love soup so I still enjoy it. Maybe soon I will have a Jamaican in the house and he can perfect a US version maybe even by November

[TizzyATX]

weeeeeeeeeeeeeehew....you know i'm prayin for that YEAH MON then I'll be off the hook. hahaha

So I have one more ? I suppose different folks have a differnt way of doin things but I'm seeing pics of soup with chicken and broth and chunks of stuff....the pumpkin soup i had was like a puree. So, I guess I dont really have a question. Just making an observation. lol

[Eden]

Hi Tizzy, I used one of those immersion blenders (stick blenders) and blended it right in the pot (after it was cooked) to puree it. I happen to prefer it to be a really smooth consistency, but I guess you could always leave it chunky too if you like. Also, as the soup cooks, the squash pretty much falls apart and gets really mushy so it practically gets pureed consistency on its own.
Here's the recipe I use:

Jamaican style pumpkin soup

1 medium onion diced
1 celery stalk, diced
1 carrot, diced
2 cloves of garlic, diced
1/4 cup of butter (about 1/2 a stick)
1 Tablespoon turmeric
1 Tablespoon curry powder
3 cups Calabaza pumpkin – peeled and chopped into cubes
1/4 cup cream
water (about 3-4 cups)
salt (about 1/2 teaspoon)
black pepper
dash of Nutmeg - (optional)

Melt butter on medium heat in a deep pot (on high heat the butter will burn very quickly). Then add the onions, carrots, garlic and celery to the pot. Allow this to cook until the onion is tender (about 3-5 minutes). Then add a dash of black pepper, curry powder and turmeric, and allow to cook for about 3 minutes while stirring.
Next add the cubed pieces of pumpkin and stir, then add enough water to cover the pumpkin, and bring to a boil, then turn back down to a simmer.
Add the salt, cover and let the soup cook on low heat for about 30 minutes or until the pumpkin is really tender. If you find that it’s becoming too thick or sticking to pot, you can add a bit more water. You can also add a dash of nutmeg if you like. I prefer to leave out the nutmeg, but it's good either way. Lastly, add the cream and blend or puree into a smooth soup. I used one of those immersion blenders to get the smooth consistency, but you can always use a blender, just be careful of splashing the hot soup. Enjoy!

weeeeeeeeeeeeeehew....you know i'm prayin for that YEAH MON then I'll be off the hook. hahaha

So I have one more ? I suppose different folks have a differnt way of doin things but I'm seeing pics of soup with chicken and broth and chunks of stuff....the pumpkin soup i had was like a puree. So, I guess I dont really have a question. Just making an observation. lol