Melange Travel & Lifestyle Magazine July 2020 | Page 143

ISLAND PUMPKIN SOUP
by Dee Mozzochi, Saba & USA
INGREDIENTS
¼ cup butter
2 onions, chopped
1 clove garlic
2-pound wedge of pumpkin
2 tomatoes, seeded and
chopped
¼- Madame Janette hot pepper,
seeded and chopped
2 sprigs parsley
1 bay leaf
1/4 ‘tsp. sugar
dash salt and pepper
5 cups chicken broth
1 cup light cream
nutmeg, freshly grated
DIRECTIONS
Melt butter over low heat. Lightly saute onions
and garlic in butter until golden, not brown.
Remove seeds and rind from pumpkin; cut
into chunks. Add to onions with tomatoes and
herbs. Saute 3-4 minutes.
Add chicken broth, sugar and seasonings.
Cover and simmer over low heat until
pumpkin is very soft, 30-45 minutes.
Remove parsley and bay leaf; puree mixture
in blender until smooth. Return to saucepan
and stir in cream.
Correct the seasoning and heat thoroughly.
Serve with grated nutmeg on top.
. . .make it at home