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WEST
INDIAN PUMPKIN SOUP
WINDJAMMER BAREFOOT CRUISES
This cruise line offers casual cruises
throughout the Caribbean and opportunities to learn
to sail tall ship sailboats. A cruise on the 90-passenger
supply ship, Amazing Grace, began in Freeport, Bahamas
and went to Trinidad with stops along the way in Grand
Turk, Tortola, Cooper Island, St. Barts and Bequia.
This recipe comes from those Caribbean island roots.
Their recipe:
Stock:
2 1/2 lb. whole chicken
1 cup mixed mirepoix (1/2 cup onions, 1/4 cup carrots,
1/4 cup celery)
spice bag (with 2 whole bay leaves, 1 sprig fresh thyme,
1 sprig fresh parsley, 4 whole peppercorns)
2 1/2-3 qts. Water
Cover the chicken with cold water. Bring to a boil,
reduce to simmer, skim fat. Add carrots, onion and
celery diced to 1/2" and spice bag. Simmer 3 hours,
skimming regularly. Strain, cool, and skim again.
Soup:
2 lbs. West Indian pumpkin (calabaza), peeled, seeded,
diced to 1"
6 oz. onion, chopped
3 cloves of garlic, minced
2 oz. white wine
2 qts. Stock
2 bay leaves
1 sprig fresh thyme
1 tsp. Old bay spice
2 tbl. Butter
1/2 cup heavy cream
chopped chives
Sauté onions, garlic, and spices in butter over
medium heat until translucent. Add pumpkin and cook
for 3 minutes. Add wine and reduce for 2 minutes. Add
stock, cover, and simmer for 40 minutes or until pumpkin
is tender. Cool and skim fat. Puree soup and return
to pot. Add cream and heat (but not to boil). Garnish
with chopped chives.
Yield: Serves 8
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