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Jamaican style pumpkin soup with coriander salsa

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Jamaican style pumpkin soup with coriander salsa

Course Soup
Cuisine Jamaica
Keyword Pumpkin
Servings 4

Ingredients

Soup:

  • 1 pumpkin medium
  • 1 butternut squash medium
  • 2 peppers red
  • 1 onion red
  • 600 ml chicken/vegetable stock
  • 1 can coconut milk
  • 1/2 tspp cayenne pepper
  • 1 tspp paprika smoked
  • 1 pinch clove ground
  • 1 tspp ginger ground
  • 1 tspp coriander ground
  • 1 tspp cumin ground
  • 1 tspp allspice ground
  • 1/2 tspp long pepper ground
  • 1/2 tspp mustard seed ground
  • 3 tspp sugar
  • 1 lime
  • cooking oil
  • sea salt, black pepper

To serve:

  • 1 avocado
  • 1 corn
  • 1 lemon

For the salsa:

  • 2 bunches coriander
  • 2 cloves garlic
  • 35 g cashews
  • 100 ml olive oil
  • 50 ml olive oil extra virgin
  • 1 lemon
  • Sea salt, black pepper

Instructions

  1. Start with the salsa, by peeling the garlic and by dry toasting the cashews lightly in a pan. Place all the ingredients into a food processor and blend until smooth. Decant into a bowl.
  2. Dice and peel the pumpkin and the butternut squash and remove the seeds. Roughly cut up the red peppers.
  3. Preheat your oven to 200°C, lightly oil a baking sheet and add the pumpkin, squash and red peppers to it, giving a little more oil and a light seasoning with salt and pepper. Roast for around 45 minutes to an hour, until the edges start to char slightly and the flesh is soft.
  4. During the last 10 minutes of cooking, fry the roughly diced onion in a deep saucepan in a little oil until softened, then add the dry spices and cook on a medium heat for a few minutes — don’t let it catch.
  5. Add the squash, pumpkin and pepper to the saucepan along with the coconut milk, sugar and chicken or vegetable stock, bring it to a simmer then place a lid on the pan and reduce the heat, leave it to cook there for 15 minutes.
  6. Take off the heat and season with salt and pepper and add the lime juice, blend with a stick blender/soup blender until smooth and pour back into the pan. Taste for seasoning and adjust as needed.
  7. Ladle into bowls and top with the diced avocado and corn (previously diced and mixed with a squeeze of lemon juice), then give a generous helping of the coriander salsa.

Recipe Notes

1st November 2013 / http://thekitchenalchemist.co.uk

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