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Jamaican pumpkin soup - by Rosemarie Gordon-Cole, Associate Writer
Of all the soups I have had, personally I think our Pumpkin Soup is surely the best (at least in my household).
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The ways of preparation varies base on your liking and can take less than an hour to prepare. My all time favorite was the traditional way of preparing it with chicken until I was introduced to the meat-less ital version!
And so as not to be selfish I am sharing this recipe with you :-)Ital pumpkin soup (if you are a vegetarian or Rastafarian this is right up your ally)
The preparation is very simple
Meat lovers, no need to feel jilted, this dish can be easily customized to suit your taste. You can add or remove ingredients (as long as the pumpkin stays as it is the main ingredient) as you desire.
So feel free to add beef, fish, some chicken or pigs tail to your pumpkin soup. And to make it even more authentic there must be some 'chicken foot' in that soup. Pumpkin soup is just not the same without some chicken foot - yes, it's chicken's feet (lol)!
And to put a new spin on this already delicious creation, you can make it into a smooth soup. Start by:
Today you can find Jamaican pumpkin soup in ready made packages & sachets not only in Jamaica, but overseas as well.
Geddes, Maggi and Grace are notable Jamaican brands that package this Jamaican delight. They have, for example, pumpkin beef soup & pumpkin chicken soup.
If you are overseas, check with your local Jamaican or Caribbean grocery store, chances are they'll have it!
You are welcome to visit my Jamaican Grocery Shopping storefront, courtesy of Amazon and check it out there.
See More: Free Jamaican Recipes here
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