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Creole Pumpkin Soup

Monday, 26 May 2008

Description

Here is a classic Caribbean soup, as served at the Sandy Beach Resort. Be sure to use a mustard-based Bajan sauce such as Windmill or Lottie’s. Remember that pumpkin in the Caribbean is winter squash, such as hubbard.

Ingredients

At a glance

Cuisine

Cajun/Creole

Ingredient

Vegetable

Cooking Method

Boil

Heat Level

Meal/Course

Appetizer/Hors d'oeuvre

Serves

2 tablespoons vegetable oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

3 tablespoons brown sugar

1 teaspoon ground nutmeg

5 cups chicken stock

5 cups chopped hubbard squash

1/2 cup butter

1 cup cream

3 tablespoons fresh lime juice

2 tablespoons Bajan hot sauce

Methods/steps

In a large pot, heat the vegetable oil and saute the onion, garlic, and carrots until the carrots are soft. Stir in the sugar and nutmeg.

Add the chicken stock and squash and cook until the squash is soft. Transfer the mixture to a food processor or blender and puree until smooth. Return to the pot, add the butter, cream, lime juice, and hot sauce. Heat, stir well, and serve.

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