Traditionally Jamaican pumpkin soup is made with salted meat such as pig’s tail or beef. To make a lighter version I replaced the meat with bacon to add flavor to the soup, and also added light coconut milk.
4 slices of bacon
2 tsp of vegetable oil
6 cups of peeled pumpkin
6 cups of chicken stock
½ cup of light coconut milk
1 small onion, chopped
3 scallions, chopped (optional)
2 cloves of garlic minced
¼ teaspoon of kosher salt
1 tablespoon of fresh grated peeled ginger
1 tsp of dried thyme
¼ teaspoon of allspice
1 scotch bonnet pepper or habanero pepper, diced and seeded
Bring a large soup pot to medium heat. Add the vegetable oil and sauté the bacon until it becomes somewhat crisp. Add the garlic and scotch bonnet peppers and sauté for about thirty seconds to release the flavors. Add in the remaining ingredients except the coconut milk. Bring the mixture to a boil and then reduce the heat to a simmer and let cook for thirty minutes.
When soup is ready, pour the hot soup into a blender and process until smooth. Add the soup back to the pot and add the coconut milk. Stir. Add more salt to taste if necessary. Garnish with chopped scallions if desired.
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