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Jamaican Pumpkin Soup
#1
Did this in the slow cooker yesterday and it is seriously yummy. Served it with homemade rosmary loaf.

 

15oz can pure pumpkin ( I used a small butternut instead, diced it and plonked it in raw)

1 red onion chopped

2 celery stalks chopped

2 sweet potatoes peeled and chopped

3 garlic cloves chopped

1 x 1inch piece fresh ginger, peeled and grated (sorry life's too short - used chopped ginger in oil, same with the garlic)

2 teaspoons salt

1 teaspoon ground turmeric

1/4 teaspoon ground allspice

1/4 teapoon ground nutmeg

1 tablespoon of sugar (you could leave this out - the butternut and potatoes are sweet enough)

4 cups vegetable broth

2 cups water (I used six cups of water and added liquid chicken stock - the sort that comes in a bottle - ah concentrated that's the word I was looking for! )

 

Use a 6-quart slow cooker. Put pumpkin into stoneware, and add chopped vegetables. Add spices and sugar. Pour in vegetable broth and water, stirring well. Cover and cook on low for 8 hours. Carefully use a handheld blender to soupify about three-quarters of the soup. Serve with a bit of cream to stir in.

 

From: Make it Fast, Cook it Slow by Stephanie O'Dea

ISBN 978-1-4013-1004-2

 

 

You've only got one life - live it!
squizzers


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