Jamaican Pumpkin Soup..

I have been making this for a few years now & you can substitute Butternut squash for pumkin... :wink:

JAMAICAN PUMPKIN SOUP
Serves: 8

2 pounds peeled pumpkin (about 6 cups)
2 tablespoon butter
6 cups vegetable broth
1 cup light coconut milk
1 large onion, chopped
1 medium potato, chopped
1 clove garlic, minced
2 teaspoons minced fresh ginger
1 bay leaf large
1 sprig thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon salt
hot chile pepper to taste (Scotch bonnet leave whole)

In large pot, melt the butter until sizzling Combine all ingredients except coconut milk & reduce heat . Keep stirring constantly on a low heat until spices are combined evenly.. Add Coconut milk.. Bring to boil; reduce heat, cover and simmer for about 30 minutes or until pumpkin is very soft.
Remove Thyme sprig and bay leaf.
In blender, purée soup until smooth. Return to pot and reheat. Add salt and pepper if needed...

Serve with Crackers..... Yum yum....!! Enjoy..

 

Enjoy everyone.. You can also substitute chicken stock for the veg stock if you like.... Whatever takes your fancy