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West Indian Pumpkin and Yam Soup

Here's how you make West Indian Pumpkin and Yam Soup
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  • Servings: 8
  • Prep: 1h
  • Cook: 2h
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 2 pounds cooking pumpkin (or 2 lbs butternut squash, peeled and cut into 1 inch pieces)
  • 1 pound sweet potato, peeled and cut into 1 inch pieces
  • 2 tablespoons melted butter
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons oil
  • 1 large Spanish onion, chopped
  • 1 scotch bonnet peppers (or 1 habanero pepper, seeded and chopped)
  • 1 tablespoon minced garlic
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons snipped fresh thyme
  • 2 teaspoons orange zest
  • 1 tablespoon curry powder
  • 1/4 teaspoon ground nutmeg
  • 1 cinnamon stick
  • 2 bay leaves
  • 6 cups chicken stock
  • 1/4 cup heavy cream
  • 1/4 cup unsweetened coconut milk
  • 1/2 cup toasted pumpkin seeds (aka pepitas; optional; for garnish)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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).

We hope you enjoy this recipe!

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