Many years ago, I lived in Jamaica and was introduced to Pumpkin Soup. Two years ago, I was in Germany and noticed the soup was on many menus. I am excited to share my version with you. I often make it as a dinner (It can be quite filling), with sour dough bread and a beet salad.
I quarter piece of Jamaican pumpkin- peeled and cubed (I get it at No Frills or Fresh Co. Use a good chef knife)
2 tbsp peanut oil or sunflower
1 potato - small
2 carrots peeled
2 cloves garlic
1/2 teaspoon of ground ginger
6 cups of chicken stock
2 bay leaves
1/2 teaspoon of all-spice and/or 1/2 teaspoon of nutmeg
2 teaspoons of thyme (fresh is best)
Note: this soup is not a regular Jamaican soup – they often include chicken feet, chunks of potato and it is very spicy.
in a large pot add oil on medium high
add onion (cook until tender) and carrots
add chicken stock and bay leaves
add pumpkin cubes and small potato (cook until soft and then reduce to low)
add all spices
simmer for five minutes
Finally, blend using an immersion or regular blender. Serve in a bowl garnished with fresh thyme. It is extra yummy with chunks of fresh bread and hot sauce if you like to spice it up. Enjoy!