West Indian Pumpkin and Yam Soup
Recipe: #8723
March 22, 2013
Categories: Pumpkin, Sweet Potato/Yam, Carribbean, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Spicy, more
"Has lots of spices and a little bit of heat from the scotch bonnet. Very Caribbean. Served either hot or cold, easily prepares in advance for when you need it."
Ingredients
Nutritional
- Serving Size: 1 (426.6 g)
- Calories 764.3
- Total Fat - 40.7 g
- Saturated Fat - 8.3 g
- Cholesterol - 59.6 mg
- Sodium - 724.9 mg
- Total Carbohydrate - 86.3 g
- Dietary Fiber - 7.5 g
- Sugars - 10.9 g
- Protein - 14.5 g
- Calcium - 186.8 mg
- Iron - 5 mg
- Vitamin C - 23.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt and black pepper.
Step 2
Spread mixture onto a greased roasting pan.
Step 3
Bake at 350F for 1-1 1/2 hours, or until tender.
Step 4
Saute onion in oil in a large pot until tender, about 5 minutes.
Step 5
Add the scotch bonnet, garlic, and ginger and cook just until fragrant.
Step 6
Add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.
Step 7
When it becomes sticky, add the roasted vegetables and stir to mix, then the chicken stock, stirring to keep blending everything.
Step 8
Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
Step 9
Remove soup from heat and allow to cool for 15 minutes.
Step 10
Puree approximately 1/3 of the soup in a blender until it is smooth then add back to soup and stir well.
Step 11
Add heavy cream and coconut milk and blend.
Step 12
Reheat if necessary.
Step 13
May also be chilled before serving up to 1 day.
Step 14
Serve cold or hot, garnished with roasted pumpkin seeds (if desired).
Tips
No special items needed.