Callaloo And Pumpkin Soup
Callaloo and Pumpkin Soup is a traditional dish in Saint Lucian cuisine, known for its rich flavors and nutritious ingredients.
Ingredients
- 1 lb callaloo leaves, chopped
- 2 cups diced pumpkin
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp thyme
- Salt and pepper to taste
- 1 scotch bonnet pepper (optional, for heat)
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the callaloo, pumpkin, thyme, and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste.
- If using the scotch bonnet pepper, add it whole to the pot for a few minutes to infuse heat, then remove before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Protein
- 10g
- Fat
- 8g
Supplies
Large pot Immersion blender Soup ladle
Tools
Cutting board Knife Spoon
Serving suggestions
Serve the Callaloo and Pumpkin Soup hot, garnished with a dollop of sour cream and a sprinkle of fresh thyme.
Tips & tricks
For a heartier version, add cooked rice or quinoa to the soup before serving.
Cost
$15