Trinidadian Pumpkin Soup

  • 40 mins
  • 9 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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