• Servings 4-6
  • Prep 15 min
  • Cook 45 min
  • Course
  • Cuisine
  • Skill Level

Jamaican Pumpkin and Oyster Soup


  • 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

  • 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.

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