Jamaican Pumpkin Soup Recipe

  • 1 tablespoon oil
  • 1/3 cup chopped onion
  • 5 cloves garlic, peeled and finely chopped
  • 3 cups pumpkin puree (I use a 28 ounce can)
  • 5 cups chicken broth
  • 1/2 pound finely chopped ham
  • 1 can black beans, rinsed and drained (14 ounce can)
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • 1 teaspoon adobo seasoning
  • 3/4 cup light cream
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped green onions
1.Heat oil in a large pot. Sauté onions and garlic over medium heat for a minute or two. Carefully add the pumpkin, broth, ham and beans. Stir in lime juice, cumin and Adobo. Bring to a boil and lower heat. Simmer at least 20 minutes.

2.Just before serving, remove from heat and stir in cream. Serve immediately, garnished with cilantro and onions if desired.

Yield: 6 to 8 servings

Cook's note: You can prepare the soup ahead of time and wait to add the cream until just before serving. You can reheat leftovers without a problem. You may want to add extra chicken broth to thin the soup when reheating. Do invest in a jar of ground cumin. The flavor is important.

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