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Home > Microplane Cookbook Recipe - West Indian Pumpkin Soup by Cindy Hutson
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WEST INDIAN
PUMPKIN SOUP
By Cindy Hutson
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More about the Cookbook
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Serves 8
INGREDIENTS:
- 4 tablespoons butter
- 1 cup sliced onion
- 2 cloves garlic -- crushed and chopped
- 1 cup sliced celery
- 1 cup sliced carrots
- 2 tablespoons finely grated fresh ginger
- 1 smoked ham hock
- 1/4 cup fresh thyme leaves
- 6 allspice berries
- 3 cups diced pumpkin
- 2 quarts chicken stock
- 2 tablespoons Kosher salt
- 1 tablespoon black pepper
- Garnish with NUTMEG CREMA (see below)
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Sauté onions and garlic in the butter in a large stockpot over medium heat.
After the onion-garlic mixture begins to soften, add the celery, carrots and ginger. Continue to sauté on medium heat for about 3-5 minutes. Add the ham hock, thyme and allspice and sauté for 4 minutes.
Add the pumpkin and chicken stock. Bring to boil and then reduce to a simmer until the vegetables are tender.
Since chicken stocks can vary in salt content, taste the soup before adding the 2 tablespoons of kosher salt. You may need less or a bit more. Adjust to taste. Add the fresh ground pepper. Remove the ham hock.
Let the soup cool for 30 minutes. Using a blender, puree the soup in small batches. When blending hot sauces or soups in a blender, it is necessary to only fill the blender 1/2 way, remove center cap and cover with a kitchen towel. Otherwise the heat causes the top to explode off and you will get burned. When ready to serve, garnish with the NUTMEG CREMA (page 262) |
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NUTMEG CREMA
By Cindy Hutson
Yields: 1 cup
This recipe is used as a garnish in WEST INDIAN PUMPKIN SOUP (see Soups - page 113).
INGREDIENTS:
1/2 cup Sour Cream
1/2 cup Heavy Cream
1/2 tablespoon Kosher Salt
1 tablespoon Grated Nutmeg
Combine the sour cream, heavy cream, kosher salt and grated nutmeg and mix well. Put in a plastic squeeze bottle to use to decorate the West Indian Pumpkin soup.
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ABOUT CINDY HUTSON
www.cindyhutsoncuisine.com
Self-taught, Chef Cindy Hutson has been showered with praise since opening her first restaurant “Norma’s on the Beach,” in 1994. With an emphasis on Jamaican flavors and fresh tropical ingredients, the eatery was touted the Best Caribbean Restaurant in South Florida by publications such as USA Today, The New York Times and London Times and was recognized with the coveted Five Star Diamond.
Her 1999 venture Ortanique featured Hutson’s new concept, “Cuisine of the Sun,” which combined South American, Asian, Caribbean and American Fusion influences to create imaginative dishes with seasonal fruits, fish, meats and exotic seasonings.
Ortanique received the Wine Spectator Award of Excellence. Five Star Diamond Award, Mobil Four Stars and Best New Restaurant from Esquire Magazine, to name a few.
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