Jamaican Pumpkin Soup
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3Spanish onions, diced
- 4stalks celery, diced
- 1tablespoon fresh ginger, minced
- 5garlic cloves, minced
- 3tablespoons peanut oil
- 1tablespoon ground allspice
- 1teaspoon ground nutmeg
- 1teaspoon turmeric
- 1fresh green or red jalapeno or serrano chili (or ½ Jamaican Scotch bonnet chili), minced
- 1large white yam, peeled and diced
- ½calabaza (Jamaican pumpkin) or a 10-pound regular pumpkin, peeled, seeded and diced
- 2quarts vegetable or chicken stock
- Approximately 1 teaspoon coarse sea salt, to taste
- Approximately 1 tablespoon sugar, to taste
- ½cup cilantro, chopped
- ½cup mint leaves, chopped
- 3scallions, sliced thin
Nutritional analysis per serving (8 servings)
195 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 8 grams protein; 602 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large stock pot, soften the onions, celery, ginger and garlic in the peanut oil. Add the allspice, nutmeg, turmeric and chili and cook three to five minutes longer.
- Step 2
Add the diced yam and pumpkin, along with the vegetable stock, and bring to a boil. Simmer, covered, until tender (about 20 minutes). Season to taste with salt and sugar.
- Step 3
Puree half the soup in a food processor and return it to the stock pot. Heat through. Just before serving, garnish it with the cilantro, mint and scallions.
Private Notes
Comments
I did not have pumpkin, so used 2 sweet potatoes instead. (Also, halved the recipe). It was delicious!
The recipe for calls for too much allspice and nutmeg. Next time I will try 1/3 the amount and see how that tastes. This is a big recipe, I would make half the amount next time. I roasted the pumpkin halved before peeling and cutting to make it easier. Added the cooked pumpkin pieces to the soup in the last 10 minutes of cooking time. Good easy Autumn soup.
What no chayote or cho cho? Ohhhhh the horrors, LOL.
Never used mint or cilantro in my pumpkin soup (but have used equal amounts of parsley) but must say the "new" addition tasted good.
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