Trinidadian Pumpkin Soup


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.




20 min


20 min


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