Jamaican Pumpkin Twofer 🌞

[justaprogressive]

Pumpkin Soup




Jamaica’s love affair with the pumpkin is consummated in this soup which is
spiked with fresh ginger—another flavor that islanders can’t seem to get
enough of. This delicious version is from the Terra Nova in Kingston.

2 lbs (1 kg) beef, cubed
4 quarts (4 liters) water
2 lbs (1 kg) pumpkin or butternut
squash, peeled and cubed
1 lb (500 g) yams, peeled and cubed
1 clove garlic
1 sprig fresh thyme or 1/2 teaspoon
dried thyme
Salt and freshly ground black pepper
1 tablespoon freshly grated ginger


1 Place the beef in a large soup pot, cover with the water, and bring to a boil.
Reduce the heat to low and simmer, uncovered, until the beef is tender, about
11/2 hours. Add the pumpkin, yams, garlic and thyme, and continue to cook
until the pumpkin and yams are tender, about 45 minutes.

2 Remove the pumpkin and yam from the stock with a slotted spoon and
purée in a food processor. Return the vegetable purée to the stock. Alternatively,
use an immersion blender to purée the soup.

3 Season the soup with salt and pepper. Sprinkle each serving with the grated
ginger and serve.

Serves 8–10 Preparation time: 20 mins Cooking time: 2 hours 15 mins

from "Authentic Recipes from Jamaica"
https://www.goodreads.com/book/show/1358035.Authentic_Recipes_from_Jamaica

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Curry Pumpkin



A tasty vegetarian stew that is traditionally made with green-skinned West
Indian pumpkin, which is similar in texture and flavor to sugar pumpkin or
butternut squash.

2 tablespoons oil
1 medium onion, diced
2 tablespoons curry powder
1 green bell pepper, deseeded and sliced
2 lbs (1 kg) peeled and cubed pumpkin or butternut squash
2 cups (500 ml) water
1 cup (250 ml) coconut milk
1 scotch bonnet or jalapeño chili, sliced (optional)
2 cups (130 g) cooked gungo or pigeon peas

1 Heat the oil in large skillet over medium heat. Add the onion and sauté
until translucent, about 5 minutes. Add the curry powder and sauté for a few
seconds, until fragrant.

2 Add the green bell pepper and pumpkin or butternut squash and mix well.
Add the water, coconut milk and chili, and simmer over low heat for 45 minutes
until the pumpkin is tender.

3 Stir in the gungo peas and serve over rice.
Note: To save time preparing this recipe, purchase cubed fresh or frozen
butternut squash.

Serves 4 Preparation time: 30 mins Cooking time: 50 mins

from "Authentic Recipes from Jamaica"
https://www.goodreads.com/book/show/1358035.Authentic_Recipes_from_Jamaica

MMmmm

[BobTheSubgenius]

1. My ex-wife intruduced my wife and I to Curried Butternut Squash soup.

(Yes, she and her current husband are close friends with me and my current wife. Life is a funny old dog.)

Her soup, however, is more like a bisque and is just delicious.

As a general rule, "too much" and "ginger" should never appear in the same sentence.