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Jamaican Pumpkin Soup

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Submitted by: dnoel1724467

 

This creamy pumpkin soup is flavored with ginger and nutmeg-a very fast but nutritious main course.
 

Ingredients

  • 1 cup mashed, cooked pumpkin
  • 2 1/2 cup chicken broth
  • 1 Tbsp flour
  • 1 tsp salt
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1 cup evaporated milk
  • 1 tsp instant minced onion
  • 2 large eggs, beaten
  • Chopped chives

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Method

Combine pumpkin and 2 cups chicken stock in a saucepan or double boiler. Mix flour with salt and spices. Add 1/2 cup chicken stock and flour mix to make a smooth paste. Add milk and eggs. Stir into pumpkin mixture. Cook 5 minutes over low heat or hot water, stirring constantly. Serve garnished with chopped chives.

 

Notes: This soup is delicious any time of year, but, especially for the Halloween, Thanksgiving and Christmas holidays. My family enjoys this soup as a main dish with crispy cold green salads and big baskets of warm popovers or crusty torn bagette breads.

 

Number of Servings: 1 1/4 quarts

 

Submitted by: dnoel1724467 ()

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