Description
This delicious and creamy pumpkin soup is prepared with West Indian Pumpkin (Caribbean Pumpkin). This soup is a dish that vegans and vegetarians can also enjoy because the ingredients consist of several vegetables and various spices.
Scale
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- ½ cup onions, chopped
- 2 pounds West Indian Pumpkin or butternut squash, cut into 1-inch cubes
- 4 cups water
- ⅛ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon turmeric
- 1½ teaspoons salt (low sodium) or to taste
Instructions
- In a saucepan, sautée garlic and onion with extra virgin olive oil.
- Add the pumpkin chunks and stir until they are evenly coated with the garlic-onion oil mixture.
- Cook for 5 minutes over low heat.
- Pour water into the saucepan and bring to a boil.
- Add the black pepper, ground nutmeg, turmeric and salt. Stir spices well into liquid.
- Cook pumpkin chunks over medium heat until fork tender. Set aside to cool for 5 minutes.
- Purée all the ingredients with a hand blender or electric blender until well blended and a creamy texture is formed.
- Garnish soup with chopped cilantro and serve warm.
- Category: Soups
- Cuisine: Puerto Rican
Keywords: Pumpkin Soup