15 West Indian Recipes You’ll Want Tonight
West Indian Pumpkin Soup
This creamy soup can be served hot or cold, as a side or as a meatless main dish.
Ingredients
2 pounds butternut squash or cooking pumpkin, peeled and cut into 1-inch pieces
1 pound sweet potatoes, peeled and cut into 1-inch pieces
2 tablespoons butter, melted
1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large Spanish onion, chopped
1/2 Scotch bonnet chile or 1 jalapeno chile, seeded and finely chopped
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
2 tablespoons snipped fresh thyme or 2 teaspoons dried thyme
2 teaspoons finely grated orange peel
1 tablespoon curry powder
1/4 teaspoon ground nutmeg
1 cinnamon stick
2 small bay leaves
6 cups chicken broth
1/4 cup whipping cream
1/4 cup unsweetened coconut milk
2 Granny Smith apples, cored and diced
1/2 cup pumpkin seeds, toasted
Directions
1. In a large roasting pan gently toss together the squash, sweet potatoes, butter, sugar, salt, and pepper. Roast for 1 hour and 15 minutes, stirring occasionally, until tender. Set aside.
2. Meanwhile, in a large Dutch oven heat the oil over medium heat. Add onion and cook for 5 minutes. Stir in chile, garlic, and ginger; cook 1 minute more. Add thyme, orange peel, curry, nutmeg, cinnamon stick, and bay leaves. Cook for 1 minute, stirring to coat vegetables. (The mixture will resemble a paste and begin to stick to the bottom of the Dutch oven.) Add the roasted vegetables and any liquid, stirring until well combined.
3. Pour in broth and bring to boiling; reduce heat. Simmer, covered, 30 minutes or until vegetables are tender, stirring occasionally. Remove from heat; let stand 10 minutes to cool. Discard cinnamon stick and bay leaves. Place a small amount of soup at a time in a blender container; blend or puree until smooth. Return pureed mixture to Dutch oven. Stir in cream and coconut milk. If desired, cover and refrigerate up to 24 hours. Serve cold or reheat.
4. To serve, ladle soup into shallow bowls. Sprinkle soup with diced apples and toasted pumpkin seeds. Makes 10 cups.
Source: BHG.com
