Pumpkin Soup Recipe – Nevis Style
October 26, 2008
The Caribbean has always been known for Pumpkin soup, and the island of Nevis is no exception. I thought as the weather was getting colder here in the upper midwest of the USA, that it might be a good time to give out a recipe for this comforting and hearty soup.
Oh and yeah, since Halloween is right around the corner, I thought this was perfect timing for this post. This recipe comes courtesy of, yep, you guessed it…June France of Newcastle, Nevis. What would I do without June? Probably starve :)
4 Tablespoon butter
1 Large onion peeled and chopped
2 Cloves garlic peeled and minced
½-Teaspoon ground ginger
¼-Teaspoon ground cinnamon
½-Teaspoon curry powder
2 Lbs. fresh pumpkin or winter squash, peeled, seeded and cut into cubes
2 Potatoes peeled and cubed
2 Carrots peeled and sliced
1 Pint chicken stock
½-Pint heavy cream
Saute the onions and garlic until onions are translucent, then add spices and cook for a minute. Add pumpkin, potatoes and carrots along with the stock, then simmer until the vegetables are soft. Puree with a stick blender, then add the cream and serve. Garnish mined parsley and fresh croutons.