Spicy Caribbean Pumpkin Soup with a Scotch Bonnet Pepper Drizzle
Serves 5 people – Preparation Time 20 minutes – Cooking Time 45 minutes
Ingredients
50g butter
1 50g sachet Grace Cock Flavour Soup Mix
1kg (2.2lbs) pumpkin, peeled and diced
2 onions, chopped
2 tomatoes, chopped
1.1 litre (2 pints) vegetable stock
400ml Dunn’s River Coconut Milk
1 tbsp Dunn’s River Jerk Seasoning (wet paste)
2 tbps Encona W.I Original Hot Pepper Sauce
Crème Fraiche, to serve
Salt and ground black pepper, to taste
Cooking method
Melt the butter in a large saucepan and fry your Grace Cock Soup Flavour Soup Mix, the pumpkin and onions, for 5 minutes on a high heat. Add the tomatoes and cook for a further 3-4 minutes until softened.
Pour in the stock and Dunn’s River Coconut Milk and bring to the boil. Stir in the Dunn’s River Jerk Seasoning, cover and simmer for 30-45 minutes until the pumpkin is tender and starting to break down.
Allow the soup mixture to cool slightly and then blitz with a hand blender until the soup is smooth.
Season and Serve
Season to taste with salt and ground black pepper and top with a swirl of crème fraiche and a drizzle of Encona West Indian Original Hot Pepper Sauce – Enjoy!
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www.caribbeanfoodweek.com
Find our exciting Caribbean brands and products in the ‘World Foods’ aisles at all good supermarkets and convenience stores nationwide!
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