West Indian Pumpkin Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 medium onions
• 2 cloves garlic
• 1 tablespoon butter
• 900 g peeled cubed pumpkin
• 5 cups chicken broth
• 3 bay leaves
• 1 stalk celery
• 2 tablespoons minced marjoram
• 2 tablespoons minced parsley
• 2 tablespoons minced chives
• 1/4 teaspoon cinnamon
• 1 cup light cream

Recipe

• 1 peel and chop the onions, and peel and mince the garlic.
• 2 brown the onions in the butter, and stir in the garlic.
• 3 add the pumpkin and broth and bring to a simmer.
• 4 add the bay leaves, celery in large chunks, marjoram, parsley and chives.
• 5 simmer until tender, about 45 minutes.
• 6 remove the pumpkin pieces and set aside.
• 7 press everything else through a strainer, and discard all solids.
• 8 puree the pumpkin and return it to the soup.
• 9 add the cinnamon and cream.
• 10 reheat and serve.
• 11 if you already have pureed cooked pumpkin, simmer the seasonings in the broth for 30 minutes, then strain it as described above.
• 12 add the pumpkin and simmer for 5 to 10 minutes more before adding the cinnamon and cream.
• 13 use 3 cups pureed pumpkin.