PUMPKIN SOUP
This Pumpkin Soup hails from Jamaica and is filled with small, elongated dumplings called "spinners." Serve this dish as a light meal or a dinner starter.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- If you are using pig's tail, soak it in two 10-minute water baths and rinse. Place it in a large soup pot along with the beef, pumpkin and water. Bring to a boil, reduce the heat to medium-low and simmer until the pumpkin has dissolved and the beef is tender, about 1 1/2 hours.
- Meanwhile, to prepare the spinners, in a medium-size bowl, sift together the flour and salt. And the water and blend with a wooden spoon until a ball is formed. Flour your hands and knead slightly to form a soft dough. Add more flour if the dough is too sticky. Cover and set aside.
- When the meat is tender, remove it from the pot. Separate the meat from the bones, chop it, and return it to the pot. Bring to a brisk simmer over medium heat and add the scallions, garlic, Scotch bonnet pepper, thyme, salt (if not using pig's tail), and black pepper. If using, place the yam in the pot.
- Bring to a simmer again. Form the spinners by rolling small pieces of dough between your floured palms to form 1-inch-long oblong shapes. Drop the spinners into the soup one at a time. Stir gently to prevent them from sticking to the bottom. Continue to cook the soup for 15 minutes. Remove the whole Scotch bonnet pepper before serving.
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Amjad Khani
[email protected]I'm not a big fan of pumpkin soup, but I thought I'd give this recipe a try. I'm glad I did! The soup was surprisingly delicious. It was creamy and flavorful, with just the right amount of sweetness. I will definitely be making this soup again.
hunter nimmo
[email protected]This soup is delicious! I made it for a potluck, and it was a huge hit. Everyone loved the creamy texture and the flavorful broth. I will definitely be making this soup again.
Tipu Sarker
[email protected]I followed the recipe exactly, but my soup turned out way too sweet. I think I would reduce the amount of sugar next time. Otherwise, the soup was good.
Akosua Papabi
[email protected]This soup was just okay. It wasn't bad, but it wasn't anything special either. I found the flavor to be a bit bland, and the texture was a bit too thick for my liking. I wouldn't make this soup again.
Bismillah khan mughal
[email protected]I was a bit skeptical about the combination of pumpkin and coconut milk, but I was pleasantly surprised by how well they worked together. The soup was creamy and flavorful, with a hint of sweetness from the pumpkin and a subtle coconut flavor. I will
Pauleen Gimony
[email protected]I've made this soup several times now, and it's always a crowd-pleaser. It's the perfect soup for a fall gathering, or even for a simple weeknight meal. I highly recommend it!
Kayden Davis
[email protected]This soup was a hit with my family! The kids loved the sweet pumpkin flavor, and the adults appreciated the warm spices. I also liked that it was a relatively quick and easy recipe to make. I will definitely be making this soup again.
Pat Kujath
[email protected]This pumpkin soup recipe is an absolute winner! It's creamy, flavorful, and packed with fall spices. I especially love the addition of coconut milk, which gives the soup a rich and decadent texture. I served it with a side of crusty bread for dipping