West Indies Style Pumpkin Soup -

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West Indies Style Pumpkin Soup

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By Louise T. King and Jean S. Wexler

Posted July 23rd, 2007

This article is reprinted with permission from Martha's Vineyard Cookbook, 3rd: Over 250 Recipes and Lore from a Bountiful Island (Cookbooks), by Jean Stewart Wexler, (1999, Globe Pequot)

Martha's Vineyard Cookbook, 3rd: Over 250 Recipes and Lore from a Bountiful Island (Cookbooks)

Servings:	6
Author Notes:	This terrific recipe was adapted for diabetics by Marilyn Helton. Marilyn got the original recipe from The Martha's Vineyard Cookbook, by Louise T. King & Jean S. Wexler. This version of pumpkin soup is popular in the West Indies where it is considered a native dish.
Ingredients:	1/2 cup chunked celery 1/2 cup chunked onion 1/2 cup chunked carrots 1 large garlic clove 1 teaspoon chopped fresh thyme (1/2 tsp dried) 1 teaspoon chopped fresh oregano (1/2 tsp dried) 4 cups chicken stock salt and pepper to taste 2 cups cooked, mashed pumpkin (or 1 15-ounce can) 2 tablespoons olive oil 1/2 cup lean, roasted diced ham 1 teaspoon tomato paste
Instructions:	Place celery, onion, and carrots in a blender and chop coarsely. Do not purée. Pour into a 2-quart saucepan. Add the garlic, thyme, oregano, chicken stock, and salt and pepper to taste. Simmer 15 minutes. Add the pumpkin, oil, and ham, blending well. Simmer another 10 minutes. Blend in the tomato paste. Serve hot. Note: Fresh, ripe tomatoes, peeled, seeded, and chopped may be used in place of the tomato paste, if available. Add half a cup or so. Do not use the pallid winter specimens. Per Serving: 131 Cal 6g Fat 8g Protein 11g Carb 6mg Chol 707mg Sodium Diabetic Exchanges: 1/2 Bread 1/2 Meat 1 Veg 1 Fat