Jamaican Cream of Pumpkin Soup
Ingredients
| 4 tbs unsalted butter | ||
| 2 large onions, minced | ||
| 2 lbs Calabaza pumpkin (available at Latin markets) | ||
| 5 cups chicken stock | ||
| 1 cup light cream | ||
| kosher salt and freshly ground black pepper to taste | ||
| Dash of hot pepper sauce | ||
| freshly ground nutmeg |
Directions:
- Heat the butter in a large saucepan add the onions and saute until tender, but not browned.
- Peel the pumpkin and remove any strings and or seeds and cut into 1 inch cubes.
- Add the pumpkin and chicken stock, cover and simmer for about 45 minutes. Pumpkin should almost be disintegrating.
- Let cool slightly and press through a wire mesh sieve or place in a food processor and pulse until almost smooth. Be careful not to over process.
- Return the the sauce pan and season to taste with salt and pepper.
- Add the cream and hot pepper sauce and gently reheat.
- Pour into serving dishes and sprinkle with a little nutmeg if desired.
No Comments