West Indian Pumpkin and Yam Soup

8
Servings
1h
Prep Time
2h
Cook Time
3h
Ready In


"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."

Original recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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