Pumpkin Soup
Ingredients
- 2 small onions chopped
- 1 small shallot chopped
- 1 small pumpkin cubed (about the size of a baby’s head)
- 2 medium potatoes cubed (about the size of a leprachaun’s head)
- 1 tsp Jamaican jerk seasoning
- 1/2 tsp berbere
- 1/2 tsp cinnamon
- 1 cube vegetable bouillon
- pinch nutmeg
- to serve creme fraiche
- to serve green onions chopped
- as needed olive oil
- to taste salt
- to taste pepper
Instructions
- Cover the bottom of a pot with olive oil; sauté onions and shallot until translucent.
- Add pumpkin and potatoes and sauté with salt, pepper, Jamaican jerk seasoning, berbere, and cinnamon until soft.
- Cover with water and add vegetable bouillon cube.
- When water boils, reduce to low and simmer until pumpkin and potatoes are meltingly soft.
- Add a pinch of nutmeg.
- Blend until smooth (either with an immersion blender or in a food processor).
- Serve with a dolop of creme fraiche and chopped green onions.
