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Tulkoff Food Products, Inc.
Jamaican Pumpkin Soup
Recipe Yield: 8 Servings
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| Ingredients: |
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6 Cups
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Chicken Stock |
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2 Cups
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Fresh or canned pumpkin meat or winter squash, cut into 1-inch cubes |
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2 Cups
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All-purpose potatoes, peeled and cut into 1-inch cubes |
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1
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Onion, minced |
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1 Tsp.
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Tulkoff Chopped Natural Garlic |
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1/2 Tsp.
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Dried thyme |
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1
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Bay leaf |
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2 Tsp.
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Minced jalapeno pepper, or more to taste |
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Salt and freshly ground black pepper to taste |
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Freshly ground nutmeg to taste |
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1/4 Cup
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Low-fat buttermilk or evaporated milk |
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1/4 Cup
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Minced fresh coriander, for garnish |
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Instructions:
- In saucepan or stockpot, 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 coriander.
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