I went on a cruise last year and they had West Indian Pumpkin Soup..It was out of this world good. The recipe in on the internet and I copied it. Unfortunately, the recipe is for 100 servings. Might have to cut it into 10ths or something..But, it is by far the best I have ever tried..
West Indian Pumpkin Soup
Serves 100 (so you might have to convert it to less)
3 lbs Onions, quartered
2 lbs Leeks
2 oz Garlic Cloves
7 lbs Pumpkin Puree
3 1/2 gallons Chicken Stock
2 Quarts Half-and-Half
1 Quart Heavy Cream
Salt & Pepper to Taste
Heat oven to 300*f. Place onions, leeks, and garlic in shallow roasting pan; drizzle with olive oiil. Bake at 300*f for 30 minutes. Puree Vegetables.
Roast pumpkin puree @ 300*f. for 20-25 minutes. In Large stockpot, combine pumpkin puree, pureed vegetables and chicken stock; bring to a boil. Simmer 1 Hour.
Add half-and-half and cream; simmer 5 minutes. Season with salt and Pepper.
West Indian Pumpkin Soup
Serves 100 (so you might have to convert it to less)
3 lbs Onions, quartered
2 lbs Leeks
2 oz Garlic Cloves
7 lbs Pumpkin Puree
3 1/2 gallons Chicken Stock
2 Quarts Half-and-Half
1 Quart Heavy Cream
Salt & Pepper to Taste
Heat oven to 300*f. Place onions, leeks, and garlic in shallow roasting pan; drizzle with olive oiil. Bake at 300*f for 30 minutes. Puree Vegetables.
Roast pumpkin puree @ 300*f. for 20-25 minutes. In Large stockpot, combine pumpkin puree, pureed vegetables and chicken stock; bring to a boil. Simmer 1 Hour.
Add half-and-half and cream; simmer 5 minutes. Season with salt and Pepper.