Club seabourne's west indian pumpkin soup

4 servings

Ingredients

Quantity Ingredient
1 medium Onion; chopped
2 Garlic cloves; chopped
2 Celery ribs; chopped
1 Green pepper; chopped
1\" fresh ginger (chopped) or
1 teaspoon Powdered ginger
2 tablespoons Butter
3 cups Pumpkin; peeled
Chopped scallions & parsley seeded and cubed
1 medium Potato; cubed
1 tablespoon Curry powder
4 Whole cloves
1 To 2 chicken bouillon cubes
;Water to cover
½ cup Milk

Directions

GARNISHES

In a large saucepan, saute onion, garlic, celery, green pepper and ginger in butter until transparent.

Peel pumpkin and cut in 1" cubes. Peel potato and cut in small cubes. Add to onion mixture along with curry powder, cloves, bouillon and water. Simmer 20 minutes or until pumpkin is tender. Mash. Add milk and stir to combine. Garnish.

Yield: 4 to 6 servings.

Rucker wrote: "Last winter we visited Culebra, a tiny island in the Caribbean. We stayed at a resort called Seabourne, and I use the term 'resort' loosely for it might seem primitive to some travelers.

However, we thought it superb.

"The proprietor's wife did all the cooking, and one of her staples was pumpkin soup - always made fresh and redolent of onions and spices.

I have searched my cookbooks and experimented but can't seem to achieve the same delicious flavor.

"If you could get the recipe, I am sure other readers would enjoy it as much as we, especially at this time of year." Colombo wrote: "This was a fun recipe. I looked forward to tasting pumpkin in something other than a dessert and was delighted with the results. Ann Decher of the Club Seabourne Mini Resort sent the recipe."

From Ann Decher/Club Seabourne Mini Resort/Culebra as per the request of Louisvillian Bobbie M. Rucker in Alice Colombo's 11/17/93"Cook's Corner" column called "Club Seabourne's Pumpkin Soup Made for a Tasty Trip to Culebra" in "The (Louisville, KY) Courier-Journal." Pg. E4.

Typed for you by Cathy Harned.

Submitted By CATHY HARNED On 12-01-94

Related recipes