Cream of Pumpkin Soup with Orange and Cumin Recipe
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PrintFlavors of the French West Indies
Cooking time: About 30 minutes
Total time: 30 to 60 minutes
Preparation time: 20 minutesCooking time: About 30 minutes
Difficulty: Easy
Chef's Note
This recipe uses “giraumon,” the Creole name for a variety of West Indian pumpkin. You could, however, use a different variety of pumpkin, depending on availability.
Ingredients
Ingredients for 4 servings
- 200 g (7 oz.) Giraumon
- 1.5 liters (6 cups) orange juice
- Cumin
- 250 ml (1 cup) cream
- 4 eggs
- Salt and pepper
Method
- Peel the pumpkin. Remove the seeds and filaments. Dice the flesh.
- Place the diced pumpkin into a saucepan. Add the 1.5 liters of orange juice.
- Season with salt and pepper, add the cumin and cook covered for about 20 minutes.
- Purée the soup in a blender with the cream. Correct the seasoning.
- Poach the eggs in boiling water.
- Ladle the soup into 4 bowls. Place a poached egg in the center of each one.
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With thanks to La Varangue Restaurant in St. François and the Hôtel Meridien La Cocoteraie in Guadeloupe
With thanks to La Varangue Restaurant in St. François and the Hôtel Meridien La Cocoteraie in Guadeloupe
©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
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