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Jamaican Pumpkin Soup
- Active Time 10m
- Total Time 30m
Makes 8 servings
- 6 cups chicken stock
- 2 cups fresh or canned pumpkin meat or your favorite winter squash, (such as butternut squash, acorn, etc.), cut into 1-inch cubes
- 2 cups all-purpose potatoes, peeled and cut into 1-inch cubes
- 1 onion, minced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 teaspoons minced jalapeño pepper, or more to taste
- Freshly ground nutmeg, to taste
- 1/4 cup low-fat buttermilk or evaporated milk
- 1/4 cup minced fresh coriander, for garnish
In a saucepan, or stockpot (large enough to hold all the ingredients) over medium heat, bring the chicken stock to a simmer. Add all the ingredients except the buttermilk and coriander and simmer for 20 minutes, or until the potatoes and pumpkin are tender. The stock should completely cover all ingredients by at least 2 inches.
Remove the bay leaf and pour the soup into a blender or food processor and process until smooth.
Return the soup to the pot and heat through. Stir in the buttermilk or evaporated milk. Divide the soup into serving bowls and garnish with the coriander.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
70 calories; 0g total fat; 0mg cholesterol; 139mg sodium; 11g carbohydrates; 1g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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