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- Source: Cooking Section, November 2000
- Dish Type: Soups
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Jamaican Pumpkin Soup
Instructions
Combine the pumpkin and chicken stock in large saucepan or double boiler. Mix the flour with the salt and spices. Add one-fourth cup of the milk and mix to a smooth paste. Add the remaining milk and beaten eggs. Stir into the pumpkin mixture. Cook for 5 minutes over low heat or hot water, stirring constantly. Serve warm garnished with the chopped parsley.
Makes one and one-fourth quarts.
Ingredients
- 1 cup mashed, cooked pumpkin
- Two and one-half cups chicken broth
- 1 tablespoon flour
- 1 teaspoon salt
- One-eighth teaspoon ground ginger
- One-eighth teaspoon ground nutmeg
- 1 cup half-and-half or evaporated milk
- One-half tablespoon finely chopped onion
- 2 large eggs, beaten
- Chopped fresh parsley leaves
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