Jamaican Pumpkin Soup
Source of Recipe
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Recipe Introduction
The West Indian squash known as "calabaza" is easy to find here in
southern Florida, but I realize it isn't as widely available elsewhere.
You can substitute any winter squash such as Hubbard or butternut
squash in this recipe with excellent results.
List of Ingredients
4 Tbs (60 ml) butter
2 medium onions, chopped
5 cups (1.25 L) chicken stock
2 lbs (900 g) West Indian calabaza, peeled, seeded, and diced
A grating of fresh nutmeg
Cayenne pepper to taste
Salt and freshly ground pepper to taste
1 cup (250 ml) heavy cream, half-and-half, or milk
Recipe
Heat the butter in a large pot over moderate heat and saute the onion
until tender but not brown, about 10 minutes. Add the chicken stock,
calabaza, nutmeg, cayenne, salt, and pepper and bring to a boil.
Reduce the heat and simmer covered until the squash is very soft,
about 45 minutes. Press the soup through a fine sieve or puree in
batches in an electric blender or food processor. Stir in the cream
and bring to a simmer before serving. Serves 4 to 6.
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