Jamaican Pumpkin Coconut Soup Recipes
JAMAICAN PUMPKIN-COCONUT-SOUP
Make and share this Jamaican Pumpkin-coconut-soup recipe from Food.com.
Provided by Swiss Miss
Categories Coconut
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 231.6, Fat 18.2, SaturatedFat 12.6, Sodium 12.8, Carbohydrate 17.8, Fiber 2.1, Sugar 2.7, Protein 3.5
JAMAICAN PUMPKIN SOUP
My wife and I went to the Grand Lido Braco resort in Jamaica and as soon as we arrived to the property, the first thing I wanted to do was to eat some Jamaican food. They brought out some Jamaican Pumpkin Soup and it was great. Then, it was onto the Jerk Chicken w/ Rice & Peas. But that's for another time...Here's the soup.
Provided by DocT3900
Categories Vegetable
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Sauté onions in butter in a large pot until transparent.
- Add pumpkin and fill with stock.
- Add the remaining ingredients and bring to boil
- (Put Scotch Bonnet Pepper in Whole).
- Simmer for about half an hour or to desired consistency.
- Remove Scotch bonnet pepper and serve hot.
Nutrition Facts : Calories 481.4, Fat 29.8, SaturatedFat 16.5, Cholesterol 77.2, Sodium 979.2, Carbohydrate 39.6, Fiber 1.9, Sugar 13.6, Protein 17
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