Jamaican Pumpkin Coconut Soup Recipes

JAMAICAN PUMPKIN-COCONUT-SOUP

Steps:

• Peel and chop onion.
• Remove the seeds of jalapeno pepper and cut into slices.
• Peel and chop pumpkin.
• Stew onion, jalapeno pepper and pumpkin in olive oil.
• Add potato, ginger and lemongrass.
• Add vegetable stock, boil up the soup and let it simmer until pumpkin is done.
• Remove lemongrass and mash the soup to puree.
• Reheat (but not broil) the soup with coconut milk and green curry, taste soup with salt and pepper.

PUMPKIN-COCONUT SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.

JAMAICAN PUMPKIN SOUP

Steps:

• In a saucepan, or stockpot (large enough to hold all the ingredients) over medium heat, bring the chicken stock to a simmer. Add all the ingredients except the buttermilk and coriander and simmer for 20 minutes, or until the potatoes and pumpkin are tender. The stock should completely cover all ingredients by at least 2 inches.
• Remove the bay leaf and pour the soup into a blender or food processor and process until smooth.
• Return the soup to the pot and heat through. Stir in the buttermilk or evaporated milk. Divide the soup into serving bowls and garnish with the coriander.

SILKY-COCONUT PUMPKIN SOUP (KEG BOUAD MAK FAK KHAM)

Steps:

• In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots lengthwise in half, and set aside.
• Peel the pumpkin and clean off any seeds. Cut into small 1/2-inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin.
• Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.)
• Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.

VEGAN PUMPKIN SOUP WITH COCONUT MILK

Steps:

• Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add pumpkin, red bell pepper, and ginger; cook until softened, 5 to 8 minutes. Stir in curry paste and cook for 1 more minute. Pour in vegetable broth and bring to a boil. Reduce heat and cook until pumpkin and bell pepper are soft, about 25 minutes.
• Cut corn kernels off the cob; add to the pot with coconut milk. Cook an additional 5 minutes; season with lemon juice, salt, and pepper. Sprinkle with Thai basil before serving.