Thursday, December 09, 2010

RECIPE: Caribbean Pumpkin Soup from Toucan Play

Here's are recipe from Caro, the chef aboard the catamaran Toucan Play.


Serves 6
  • 1 medium Onion, peeled and quartered 
  • 1 Jalapeno Pepper, seeded and coarsely chopped 
  • 2 stalks Celery, chopped 
  • 3 large Carrots, peeled and chopped 
  • 2 tablespoons Olive Oil 
  • 1 large can of Pumpkin Purée  
  • 3 cups Chicken Stock 
  • 1 Bay Leaf 
  • 2 teaspoons Curry Powder 
  • 1 teaspoon Turmeric 
  • 1 pinch of Cayenne Pepper 
  • 1 1/2 teaspoon of Salt & freshly ground Pepper

  • 1/4 cup shelled raw Pumpkin Seeds 
  • 2 tablespoons chopped flat‐leaf Parsley 
  • 1 tablespoon Crème Frâiche (optional)   

Using a food processor, pulse onion until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped. Heat 1 tablespoon of the olive oil in a medium stockpot over medium heat. Add onion and sauté, stirring until translucent, about 6 minutes. Add jalapeno, celery, and carrots and sauté for 5 minutes. Add the pumpkin purée, chicken stock, bay leaf, curry, turmeric, cayenne, 1 teaspoon of the salt, pepper to taste, and bring to a boil.

Cook about 15‐20 minutes. Adjust seasonings to taste.  

In a small sauté pan, heat remaining olive oil over medium‐high heat. Add pumpkin seeds and 1/2 teaspoon salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped.  
Serve in individual bowls or use hollowed out mini pumpkins for fun.  
Stir in 1 tablespoon of crème frâiche, if desired. Finally garnish with roasted pumpkin seeds and parsley. 
This soup is a commonly found throughout the BVI’s and a wonderful enhancement to any dinner. 

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