West Indian Pumpkin Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
-peeled, seeded
1: Onion, (s), chopped
-cut into 1-inch pieces,
2 Stalks: celery, chopped
-, 4 cups
1: Carrot, chopped
1/4 cup: Parsley, chopped
3: Garlic clove, s
2: Bay leaves,
-finely chopped,
2 Sprigs: fresh thyme or,
1/2: Chilies,
1 tsp: Dried thyme,
-such as Scotch Bonnet,
1 tbsp: Brown sugar,
-seeds and stems removed,
-plus more to taste,
-finely chopped,
1/2 cup: Sour cream plus,
5 cup: Chicken stock,
3 tbsp: Sour cream for garnish,
1 1/2 lbs: Calabaza or butternut squash,
Salt and pepper,
GARNISH
Chopped chives,
1/4 tsp: Cayenne,
-or scallion greens,
Directions:
Heat oil in Dutch oven or soup pot over medium heat. Add onions,
celery and carrots; cook until soft but not brown, 3-4 minutes. Add
garlic and chilies and cook for 1 minute more. Stir in stock, bay
leaves, thyme and sugar. Bring to a boil, reduce heat to medium-low
and simmer until the vegetables are very soft, 25-30 minutes. Discard
bay leaves and thyme sprigs.
Puree soup in a blender or food processor, in batches if necessary,
until very smooth. Add a little water if the soup is too thick..
The soup can be made ahead to this point and kept covered in the
refrigerator for up to 2 days.
Return soup to the pot and stir in
cup sour cream. Simmer soup for 3
minutes. Adjust seasonings, adding brown sugar, salt and pepper to
taste.
To serve, ladle soup into bowls. GArnish each portion with
tbs
dollop of sour cream, some chives or scallions and a dusting of red
pepper. Serve at once.
Eating Well February 1995
Submitted By DIANE LAZARUS On 02-06-95
Source from luhu.jp
celery and carrots; cook until soft but not brown, 3-4 minutes. Add
garlic and chilies and cook for 1 minute more. Stir in stock, bay
leaves, thyme and sugar. Bring to a boil, reduce heat to medium-low
and simmer until the vegetables are very soft, 25-30 minutes. Discard
bay leaves and thyme sprigs.
Puree soup in a blender or food processor, in batches if necessary,
until very smooth. Add a little water if the soup is too thick..
The soup can be made ahead to this point and kept covered in the
refrigerator for up to 2 days.
Return soup to the pot and stir in
cup sour cream. Simmer soup for 3
minutes. Adjust seasonings, adding brown sugar, salt and pepper to
taste.
To serve, ladle soup into bowls. GArnish each portion with
tbs
dollop of sour cream, some chives or scallions and a dusting of red
pepper. Serve at once.
Eating Well February 1995
Submitted By DIANE LAZARUS On 02-06-95
Source from luhu.jp