Today, we will take a look at how to make a tasty, Creamy Pumpkin Soup. Jamaicans love their soups, and this is a great appetizer.
Jamaican Recipe of the Day: Pumpkin Puree (Creamy Pumpkin Soup)
By: Chef Marj Walters
2 cups chicken stock
1 cup coconut milk
1/2 cup sour cream
1lb to 2lbs pumpkin
1 peg garlic 1/2 onion
Sprig of escallion & thyme
1 tsp oil
Pinch of salt
Pinch of black pepper
1 tsp butter
Pinch of Maggi season
Cut pumpkin in cubes and add onion, garlic, and oil. Combine together.
Place on baking sheet and put in the oven for 20mins at 350 degrees.
On the stove, add coconut milk, salt, butter, black pepper, msg. thyme, scallion.
Allow to boil on a low fire.
Remove pumpkin from the oven and let it slightly cool.
Then add sour creme and puree in a blender.
Add mixture to coconut milk and stir until smooth and slightly thick.
Let it simmer for 10 mins.
Serve it hot or cold as an appetizer or with bread, bammy sticks, and even crackers.
Remember, pumpkin is a rich source of fiber. It is also rich in vitamin A and reduces the risk of chronic disease. It improves your eyesight and boosts immunity.
Chef Marj Walters loves prepping food and she is a poet. Chef Marj operates the Little Place Ur Kitchen restaurant at 321 Molynes Road, Kingston 19, Jamaica. Delivery is available in the Kingston and St. Andrew area. She offers catering service for small events. You can email her at email@example.com.
Copyright © 2019, Denise N. Fyffe, The Island Journal