Caribbean Recipes -- Soups

CARIBBEAN PUMPKIN SOUP (serves 4-6)
  • 1 lb pumpkin, peeled and diced
  • 1/2 tsp Baron West Indian Hot Sauce
  • 1/2 tsp Baron Ground Paprika
  • 1 onion, chopped
  • 2 green onions, chopped
  • 2 potatoes, diced
  • 4 cups water
  • salt & pepper to taste
In a large saucepan combine pumpkin, onion, potatoes and water. Cover and simmer until vegetables are soft (about 30 minutes). Add salt, pepper, green onions, paprika and hot pepper sauce. Simmer 15 minutes. Serve hot.
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CALLALOO SOUP (serves 6-8)
  • 1 tsp Baron Classic Red Pepper Sauce
  • 1/4 tsp Baron Thyme Powder
  • 8 oz callaloo or spinach leaves
  • 6 cups chicken stock
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 Tbsp butter
  • 3 Tbsp coconut cream
  • 1/2 lb boneless lean pork, cut into 1/2 in cubes
  • 1/2 lb crabmeat
  • salt & pepper to taste
Rinse the greens thoroughly, then chop coarsely. Melt the butter over moderate heat in a large Dutch oven. Add the pork cubes, onion, and garlic. Cook until the pork is brown and the onions are translucent (about 5 min.). Stir in the stock, hot pepper sauce, thyme, salt, and pepper. Cover and simmer about 2-1/2 hours. Add crab and coconut cream, stir. Cover and continue simmering another 5 minutes. Serve immediately or make in advance and reheat.
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