Cream of Pumpkin Soup

4 Sep 2007

Ingredients:

25 g (1 oz) margarine
1 tomato, peeled and chopped
1 onion, peeled and chopped
1 small carrot, peeled and chopped
500 g (1lb 2 oz) pumpkin, peeled, deseeded and chopped
500ml (1pt) water or chicken stock
salt and pepper
15 ml spoon (1 tbsp) four
65 ml (2,5 fl.oz) milk

Method:

Melt margarine in a large saucepan. Add vegetable and cook gently until softened but not browned.Add water, or stock, and seasoning. Bring to the boil, then reduce heat and simmer, covered, for about 20 minutes.Cool slightly, then put vegetable though a sieve or put in a blender. Return soup to saucepan.

Mix flour to smooth paste with a little water. Add to soup and stir well. Simmer for another 5 minutes then remove soup from heat.

Pour soup on to milk, and then return to saucepan. Reheat gently for about 5 minutes - do not boil.

Serve at once.

Serves 3-4.

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The Caribbean on a whole brings to you a unique ethnic and topical collection of foods mix together with herbs and spices. These Caribbean recipes have evolving throughout the years due to the various cultural influences in the art of Caribbean cooking. Caribbean people love food and music. These foods are spicy or mild reflecting the taste of the individual. Some dishes are delicate in taste, subtle in flavor, reflecting years of cross cultural influences.

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