Cliff Hagerman of Trader Todd’s demonstrates how to prepare Caribbean Cream of Pumpkin Soup. Watch to learn how to make a delicious dish using the insides of your pumpkins after you’ve finished carving Jack-o-Lanterns for Halloween!
225 per serving
- 3 tablespoons butter
- 1 tablespoons garlic, minced
- 1 Spanish onion, finely diced
- 4-1/2 MSR 3 Spiced Rum, (3 shots)
- 1 MSR 3 Kosher salt
- fresh ground pepper, a few twists
- 2 cup pumpkin puree
- 4 cup whole milk
Prepare Your Pumpkin
Cut a small pumpkin in half, scoop out the seeds and remove the stringy fibers in the hollow. Place the two halves in a roasting pan skin side up and fill pan with a cup of water. Put the pumpkin into an over preheated to 350F for about 90 minutes. Once the pumpkin is cool enough to work with scoop the meat out of each half and discard the skin. Puree the pumpkin meat in a food processor (or blender). This should yield about 3 - 4 cups of pumpkin puree. You'll have enough for this pumpkin recipe and a few more. It'll keep for 4 days, refrigerated. (Or you can substitute with canned unsweetened pumpkin puree.)
Make Your Soup
In a large stock pot heat 3 tablespoons of butter. Once the butter has melted and begins to bubble add the onion and garlic, stir and add salt, once onion becomes translucent add allspice and fresh ground pepper. This will soak up the butter, keep stirring then deglaze the pan with 3 shots of Sailor Jerry Spiced Rum. Be sure to get all the little bits off the bottom of the pan and reduce the heat. On a low temperature add in the milk while stirring constantly. Then slowly add the pumpkin and stir until thoroughly blended. Serve in a large bowl with grilled slice of pumpkin cornbread floating in the center.