West Indian Pumpkin Soup

Jenny Sanders's Note:

This is a rich, subtle soup, originally from The West Indies Cookbook by Connie and Arnold Krochmal.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 2 medium onions
• 2 cloves garlic
• 1 tablespoon butter
• 900 g peeled cubed pumpkin
• 5 cups chicken broth
• 3 bay leaves
• 1 stalk celery
• 2 tablespoons minced marjoram
• 2 tablespoons minced parsley
• 2 tablespoons minced chives
• ¼ teaspoon cinnamon
• 1 cup light cream

Directions:

1. Peel and chop the onions, and peel and mince the garlic.
2. Brown the onions in the butter, and stir in the garlic.
3. Add the pumpkin and broth and bring to a simmer.
4. Add the bay leaves, celery in large chunks, marjoram, parsley and chives.
5. Simmer until tender, about 45 minutes.
6. Remove the pumpkin pieces and set aside.
7. Press everything else through a strainer, and discard all solids.
8. Puree the pumpkin and return it to the soup.
9. Add the cinnamon and cream.
10. Reheat and serve.
11. If you already have pureed cooked pumpkin, simmer the seasonings in the broth for 30 minutes, then strain it as described above.
12. Add the pumpkin and simmer for 5 to 10 minutes more before adding the cinnamon and cream.
13. Use 3 cups pureed pumpkin.

Reviews

[Chef #627013]

If you are worried about the calories from the cream-just leave it out. This soup has a creamy texture and lots of flavor without it.