Pumpkins are strange beasts in the Caribbean.
Forget the cute, round, orange version so beloved by kiddies on Halloween.
The Caribbean ones are oblong, green and stripey.
Once you get past that, they’re pretty much the same however.
Yep, under the skin, the flesh is identical.
If I were in a philosophical mood, I’d say there’s a lesson there.
Pumpkin & Bacon Soup (serves 2-3)
- 1/2 large pumpkin
- 4 slices streaky bacon
- 1 large, white onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh thyme
- 2 cups chicken (or vegetable) broth
- Add the bacon to a large saucepan and fry until crispy. Remove (reserving the fat in the pan) and chop into 1-inch pieces. Set aside.
- Turn the heat down, add the onion and garlic to the bacon fat and gently fry for 5 minutes.
- Scoop the pulp and seeds out of the pumpkin, and peel and dice the remaining flesh. Add the pumpkin cubes to the pot and stir well.
- Pour in the stock, bring to a boil and let simmer for 25 minutes.
- Transfer to a blender and process until smooth. Return to pot, sprinkle in thyme and bacon, then serve immediately.
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