PUMPKIN BOWL SOUP

PUMPKIN BOWL SOUP

PUMPKIN BOWL SOUP

PUMPKIN BOWL SOUP

PUMPKIN BOWL SOUP

My grandmother and relatives in Jamaicapride themselves on their pumpkin soup.Each person has their own secret recipeand technique. The pumpkin is a beautifulvegetable, and it’s a shame that manyhouseholds only buy them for Halloweenand they are eventually discarded.
Prep Time 1 hr
Cook Time 2 hrs
Course pumpkin sauce
Servings 2

Equipment

  • IKEA 365+ Ladle
  • VARDAGEN Pot
  • HEMMABAK Roasting pan

Ingredients
  

SCRAPS

  • Old jack-o’-lantern
  • or other pumpkin
  • or squash

SPINNER DUMPLINGS

  • 1 cup (132 g) all-purpose flour
  • ½ cup (125 ml) water
  • 1 tsp (6 g) kosher salt

SOUP

  • 1 lb (454 g) sugar pumpkins such as kabochasquash or other types of pumpkin or squash(about 2 pumpkins)
  • 2 tbsp (30 ml) grapeseed oil
  • 1 tbsp (18 g) kosher salt
  • 2 tsp (6 g) black pepper
  • 2 medium onions, finely diced
  • 2 tsp (6 g) pimento
  • 1 tbsp (9 g) scotch bonnet pepper, chopped(it’s milder if seeds and stem are removed)
  • 2 tsp (1 g) fresh thyme leaves, removedfrom stem
  • 2 cups (500 ml) water
  • 1 can (400 ml) coconut milk
  • 10–12 pieces spinner dumplings(recipe on previous page)
  • 2 tbsp (30 ml) sour cream (optional)
  • garnish toasted pumpkin seeds (step 4 below)
  • garnish fresh cilantro

Instructions
 

  • Combine the all-purpose flour, water,and kosher salt in a mixing bowl.Mix thoroughly to form the dough
  • Scoop up a 1½ tbsp (23 g) piece of doughand roll between your hands to forma long, thin dumpling, about the size of yourindex finger.
  • Bring a pot of salted water to a boilover high heat. Blanch the dumplings for4 minutes. Reserve for soup.
  • Preheat the oven to 325°F (160°C)
  • Cut off the pumpkin tops to form lids.Scrape out the seeds, rinse the goop off,and dry them thoroughly.
  • Roast the pumpkins and lids for 35 to 50minutes, depending on their thickness, untilthe inner flesh can be easily penetrated witha knife. They are properly roasted if the shellis firm enough to hold its shape and remainupright. Remove from the oven to cool.
  • While the pumpkins are roasting, toss thepumpkin seeds with 1 tbsp (15 ml) of thegrapeseed oil and season with the koshersalt and 1 tsp (3 g) of the black pepper.The pumpkin seeds can be toasted in theoven with the pumpkins, on a parchmentlined baking tray for 20 to 30 minutes.Remove the pumpkin seeds from the ovenand cool before handling. Break open thetoasted pumpkin seeds and remove theouter shell by pinching the side until itcracks open. The outer shell should breakaway easily. Reserve the seeds for garnishand discard their outer shells.
  • Scrape the flesh off the pumpkin shells,keeping the shells intact and being carefulto not scrape too much flesh and lose theintegrity of the pumpkin. The goal is to forma hollow bowl with each pumpkin shell.
  • In a medium-sized pot over mediumheat, add the remaining 1 tbsp (15 ml)of grapeseed oil and sweat the onionsuntil translucent, about 3 to 4 minutes.
  • Add the garlic, pimento, Scotch bonnetpepper, thyme leaves, and the remaining1 tsp (3 g) of black pepper. Cook for another3 to 5 minutes.
  • Add the water and coconut milk,and simmer for 20 minutes.
  • Add ¾ of the scraped pumpkin flesh to theliquid and blend until smooth. Stir in theremaining pumpkin flesh and season witha pinch of kosher salt, or to taste.
  • Ladle the soup into the 2 pumpkin bowlsand add the spinner dumplings. Garnishwith sour cream if using, toasted pumpkinseeds, and cilantr
Keyword PUMPKIN BOWL SOUP
Tried this recipe?Let us know how it was!

 


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