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PUMPKIN SOUP
  • 1 onion, quartered
  • 3-4 cloves garlic, minced
  • 2 or three potatoes, peeled and cut into chunks an equal amount of peeled and seeded pumkin meat (as the potatoes)
  • 4-6 cups chicken stock
  • 1 Scotch bonnet chile - use an habanero if you must.
  • 1 bay leaf, broken
  • salt and freshly ground pepper.
    1. eel and cube potatoes and pumpkin into equal sized chunks heat some olive oil in a big pot and add the onion and garlic - saute a few minutes Add the chicken stock, potatoes and pumpkin meat, bring to a boil, reduce reat, add the scotch bonnet and spices of you choice. Cook over low heat, just simmering, for maybe two hours until the potatoes and pumpkin are mushy. Remove the scotch bonnet and bay leaf if you used one.
    2. Transfer the mixture, in batches, to a food processor and puree till smooth. Return the mixture to the pot, reheat and adjust seasonings

     

     
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