Jamaican Coconut-Pumpkin Soup recipe
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- 2 tablespoons butter 1 tablespoon olive oil 2 stalks celery, chopped 2 large shallots, chopped 2 scallions, chopped 2 large cloves garlic, minced 1 carrot, peeled and chopped 4 cups chopped calabaza (Caribbean pumpkin) 4 cups chicken stock 3 sprigs fresh thyme 2 bay leaves 1 Scotch bonnet chile pepper, stemmed ⅛ teaspoon ground allspice 1 pinch sea salt and freshly ground black pepper to taste 1 (13.5 ounce) can coconut milk 1 lime, juiced
Nutrition Info
- 243 caloriescarbohydrate: 16.3 gcholesterol: 10.7 mgfat: 20.4 gfiber: 3.1 gprotein: 3.5 gsaturatedFat: 15 gservingSize: -sodium: 572 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Jamaican Coconut-Pumpkin Soup
Directions
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Heat butter and oil in a large pot over medium heat. Add celery, shallots, scallions, garlic, and carrot and cook until soft and just starting to turn golden, about 5 minutes, making sure not to brown.
Add calabaza, chicken stock, thyme, bay leaves, Scotch bonnet chile pepper, and allspice to the pot. Bring to a boil. Cover, reduce heat to low, and let simmer until pumpkin is tender, about 45 minutes. Remove from heat and season with sea salt and pepper.
Puree soup using a hand blender until smooth. Return to a medium-low heat and bring to a boil. Stir in coconut milk and lime juice and let simmer to develop flavor, about 5 minutes. Serve.