The two main varieties of pumpkin found in the Caribbean are Garden and Belly. Belly pumpkin is more fibrous and most commonly used for soups. This soup is also delicious made with butternut squash.
You will need the following ingredients:
- 1lb/500g chicken with bones and skin or leftover baked chicken bones
- 5 cups 40floz/1.2L of water
- Sprigs of thyme, parsley, and marjoram
- Celery leaves or a stick of celery
- 1-2 whole, green-topped spring onions
- 1 tablespoon black peppercorns
- 1 onion
- 1 chicken stock cube
- 1oz/30g butter
- 3lbs/1.5kg Pumpkin
- Fresh cream
- Parsley or thyme
If using chicken, remove any fat, but not the skin since it gives the stock a good flavor.
Place all the ingredients except the pumpkin and the butter into a saucepan. Bring to the boil and then simmer on medium heat for 1/2 hour.
Remove all the chicken and vegetables from the stock by pouring through a colander or strainer and returning to the saucepan’s heat with the pumpkin peeled and roughly chopped. Boil for 1/2 hour or until the pumpkin is well cooked. If using chicken, either add the cooked chicken meat to the soup or use it otherwise.
Cool and mix in a blender and add salt and pepper to taste.
Freeze if not serving immediately.
When ready to serve, reheat over medium heat.
Serve garnished with fresh parsley or a small blob of cream, dropped in the center of each bowl, and swirled gently with a pointed knife or toothpick.