Pumpkin soup from Jamaica Recipe
Recipe Ingredients for Pumpkin soup from Jamaica
| Amount | Ingredient |
|---|---|
| 1 kg | Pumpkin or pumpkin-nutmeg; is 800g flesh |
| 200 grams | Onions |
| 2nd Garlic cloves | 1 tbsp |
| Oil | 400 ml |
| Instant vegetable stock | 400 ml |
| Unsweetened coconut milk can, there are shops in Asia | g |
| Saffron can | 1 pinch |
| Grated nutmeg | 2 tsp |
| Fresh ginger, grated | 1 tsp |
| Cayenne pepper | 500 grams |
| Tomatoes | 8th Pre-cooked frozen shrimp, headless and shell |
| Salt | |
| Sugar | |
| 2 tbsp | Shredded coconut |
| 2 tbsp | Chopped fresh cilantro, or, failing that parsley |
Pumpkin soup from Jamaica Recipe Directions
1st Pumpkin divide into columns, clean and peel them. Do not cut meat into large cubes. Remove onions and garlic, chop and fry in hot oil. Sauté squash with briefly. Moisten with broth.
2nd Coconut milk, saffron, nutmeg, ginger and cayenne pepper add. All the boil and simmer 20-30 minutes more, until the squash is very soft.
3rd In the meantime, blanch tomatoes, peel, remove seeds and dice. Rinse the shrimp, remove the black intestinal and pat dry. Puree soup. Season with salt and sugar. Tomato and shrimp to warm it. Transfer to plates and serve sprinkled with grated coconut and coriander.
Side dish: Toasted baguette p>
