Recipes

Jamaican Pumpkin and Oyster Soup

Ingredients

1 and 1/2 lbs Indian pumpkin (calabaza)
6 cups chicken stock
kosher and fresh ground black pepper to taste
1/4 cup dry sherry
1 pint of shelled oysters and their liquor
1 cup heavy cream
Directions:

  • Peel the pumpkin, remove any seeds and strings, and cut into 1 inch cubes.
  • Put into a large sauce pan with the stock.
  • Cover and simmer gently, stirring with a wooden spoon from time to time, or until the pumpkin has disintegrated. About 45 minutes.
  • The texture of this soup should be nice and lumpy. If the pumpkin lumps are too large, mash them with the spoon against the sides of the sauce pan.
  • Season to taste with salt and pepper.
  • Stir in  the sherry, oysters and the cream. Cook long enough for the edges of the oysters to curl and to heat the soup.

Servings

4

Prep

15 min

Cook

45 min

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    Skill Level

    Easy