Trinidadian Pumpkin Soup
Ingredients
1 lb West Indian pumpkin (Calabaza) | ||
1/2 green pepper, seeded and coarsely chopped | ||
1 onion, minced | ||
1 clove garlic, Chopped | ||
Boquet garni (sprig of thyme, marjoram, sprig of celery with leaves, 2 sprigs parsley, 1 bay leaf. Tied in cheese cloth) | ||
1 medium tomato, seeded and chopped | ||
5 cups of chicken stock | ||
kosher salt and freshly ground black pepper | ||
1 cup heavy cream |
- Peel the pumpkin and cut into 1 inch cubes.
- Place the pumpkin in a large sauce pan along with the bell pepper, onion, garlic, bouquet garni, tomato and chicken stock.
- Cover and simmer gently until the pumpkin begins to break down. About 1 hour.
- Remove the bouquet garni and discard.
- Rub the soup through a wire mesh strainer, or puree in a blender or food processor.
- Return the the saucepan and season to taste with salt and pepper.
- Stir in the cream and heat through, without letting the soup come to a boil.
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