5 courses, 5 recipes Part 2

The Soup Course

Part 2 of our 5 course meal is soup. A co-worker of mine brought me some of this soup a few years ago when I was at home sick. He spends quite a bit of time ach year in Jamaica and he loves to cook recipes with Jamaican origins. It didn't really help me get back on my feet. Rather it made me want to stay home longer in hopes he would bring more soup! This soup is easy to make and ridiculously flavorful. Bump up the jalapeno or scotch bonnets as you see fit.

Jamaican Pumpkin Soup

Ingredients

1 small Hubbard squash or 1/2 small pumpkin, cubed
1 medium yam, cubed
1 onion, chopped
1 scotch bonnet pepper or one jalapeno, sliced
1 pear, peeled and cored
2 medium carrots, chopped
4 cups chicken broth
1 tbsp curry powder
2 tbsp cream of coconut
1 tbsp nutmeg, or to taste
1 tbsp olive oil

Heat oil in large stock pot over medium heat. Add onion, pepper, curry powder and cook for about 2 minutes, stirring frequently. Add squash, carrots, yam and chicken broth. Cover and bring to a boil. Reduce heat and simmer for about 30-40 minutes until vegetables are tender. Stir in pear and cream of coconut. Simmer 5 more minutes. Let cool and add nutmeg. Puree soup in blender or food processor until smooth. If soup is too thick add more chicken broth or a little bit of milk. Reheat and serve with a small dollop of herbed sour cream (sour cream mixed with fresh chopped basil)on top.

Serves 6

This soup is a hit. It can actually be served as a cold soup for a luncheon as well.
Make sure to have something cool on hand for people to enjoy with this if you bump up the pepper factor.

Our 5 course dinner is coming together nicely! Come back tomorrow for one of the most interesting salads you will ever try!

Cheers

PFD