Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Bahamian Pumpkin & Lime Soup
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- #16490
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 1/2 teaspoon cumin seed
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 pinch cayenne pepper
1 1/2 teaspoon olive oil
1 3/4 cup water
1 medium onion, coarsely chopped
1 clove garlic, minced
1/2 teaspoon salt
1 1/2 cup canned solid-pack pumpkin puree
2 tablespoons honey
1 tablespoon fresh lime juice
1/4 cup plain nonfat yogurt (optional)
1 lime, cut into four wedges
directions
In a small bowl, mix cumin seed, black pepper, nutmeg, allspice, and cayenne.
In a medium saucepan, warm oil over high heat. Add spices and cook, stirring, for 30 seconds to release flavors.
Immediately pour in the water, then add onion, garlic, and salt. Cover and bring to a boil. Reduce heat to medium-low and simmer five minutes.
Whisk in pumpkin, bring to a simmer, cover and cook over low heat, stirring occasionally, for 15 minutes to blend flavors.
Remove from heat and stir in honey and lime juice. Serve hot topped with a dollop of yogurt (if using) and with a lime wedge for squeezing.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 28, 2013
The pumpkin soup was fantastic I added some lobster to the recipe