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Cream Of Pumpkin Soup Jamaican Recipe

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Jamaican style curried pumpkin soup with coriander salsa — The Kitchen Alchemist Pumpkin soup
Jamaican style curried pumpkin soup with coriander salsa — The Kitchen Alchemist Pumpkin soup from www.pinterest.com

Description

This creamy soup is a perfect comfort food for chilly evenings. The richness of the pumpkin and the spices used in this recipe give it a unique flavor. The Jamaican twist adds a bit of heat to the soup.

Prep Time

The preparation time for this recipe is approximately 20 minutes.

Cook Time

The cooking time for this recipe is approximately 40 minutes.

Ingredients

For this recipe, you will need:
  • 1 medium-sized pumpkin, peeled and diced
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of ground allspice
  • 1 teaspoon of ground ginger
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of dried thyme
  • 1 cup of heavy cream
  • 4 cups of chicken or vegetable broth
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Equipment

For this recipe, you will need:
  • A large pot
  • A blender or immersion blender
  • A wooden spoon
  • A sharp knife
  • A cutting board

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onions and garlic and sauté until they are softened and fragrant.
  3. Add the diced pumpkin, allspice, ginger, cinnamon, dried thyme, salt, and pepper. Stir well.
  4. Add the chicken or vegetable broth and bring the mixture to a boil.
  5. Reduce the heat to low and allow the mixture to simmer for approximately 30 minutes or until the pumpkin is tender.
  6. Using a blender or immersion blender, blend the soup until it is smooth and creamy.
  7. Return the soup to the pot and stir in the heavy cream.
  8. Heat the soup on low until it is heated through.
  9. Season with additional salt and pepper to taste.
  10. Serve hot and enjoy!

Notes

This soup can be made ahead of time and stored in the refrigerator for up to three days. Reheat the soup over low heat before serving.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 217
  • Total Fat: 15g
  • Saturated Fat: 8g
  • Cholesterol: 41mg
  • Sodium: 587mg
  • Total Carbohydrates: 17g
  • Dietary Fiber: 3g
  • Sugars: 6g
  • Protein: 5g

Recipe FAQ

Can I use canned pumpkin instead of fresh pumpkin?

Yes, you can use canned pumpkin. Make sure to use 2 cans (15 ounces each) of pureed pumpkin.

Can I use coconut milk instead of heavy cream?

Yes, you can use coconut milk instead of heavy cream to make this recipe vegan. However, the taste will be slightly different.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Allow the soup to cool completely before storing it in an airtight container.

Recipe Tips

  • When peeling the pumpkin, use a sharp knife to remove the skin.
  • If the soup is too thick, add additional chicken or vegetable broth until you reach the desired consistency.
  • For a spicier soup, add additional allspice or a dash of cayenne pepper.

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