Cream of Pumpkin Soup is basically as the title suggests. It is simply a smooth, creamy, tasty and full bodied soup usually served as is.
This is a popular soup in many countries. Some people call this a bisque and it is made with cream. To make this a little different with a Jamaican twist, I add coconut milk instead of cream.
This makes a delicious warm appetizer before a meal or it can also be used as your main meal. If you also prefer more ingredients in your soup, you can also add whatever you like. Sometimes I may add small pieces of boneless chicken, corn, carrots, or other vegetables. And other times, we eat it just as is. It is also a fairly easy soup to prepare.
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I basically boil pieces of pumpkin in chicken broth with a little butter, diced onions, a little ginger and garlic. When pumpkin is cooked, I blend small amounts of the broth mixture and pumpkin at a time in a blender that will blend smooth, until all blended, adding to a separate pot as each batch is blended.
I then add a cup of coconut milk, a little salt and a little cinnamon. Simmer for about 10 minutes and serve. I know there are a lot of good blenders now on the market, but I have always used the Oster brand that seems to always hold up. The key is just getting a good, durable blender.
Cream of Pumpkin Soup
- 4 cups Pumpkin crushed
- 1/4 cup Onions diced
- 3 cloves Garlic
- 1/2 tsp. Ginger minced
- 4 cups Chicken Broth
- 2 Tbsp. Butter
- 1 tsp. Salt
- 1/8 tsp. Black Pepper
- 1/4 tsp. Cinnamon ground
- 1 cup Coconut Milk
Cut up about 6 cups of pumpkin in medium cubes.
Using a medium pot, bring the 4 cups of chicken broth to boil, add the pumpkin, garlic, onions, and ginger. Boil for about 15 minutes or when pumpkin is soft when a fork goes through easily.
In small amounts at a time, blend the broth mixture and pumpkin until smooth. (Use a kitchen towel to hold the blender cover when blending to prevent burns or splashing)
Using a seperate pot, pour blended portions into that pot as finished until all is blended.
Add coconut milk, cinnamon,butter, salt, and black pepper to the pot, simmer about 10 minutes, stir frequently. Serve.