When looking for recipes for our dinner, I came across more than a few pumpkin recipes from Barbados. Apparently they have two main kinds of pumpkins. The 'garden pumpkin' is more creamy and often used for pumpkin fritters; the 'belly pumpkin' is more fibrous and used as the base of soups. Not knowing what either of those pumpkins really look like, much less if we could even obtain them here, I used what I had and made a spicy "pumpkin" soup with the two carnival squash I had on the counter from our High Ground Organics CSA box.
Spicy Pumpkin Soup
Dylan flexed his culinary muscles when spicing up this dish. The traditional recipe only called for red pepper, black pepper, allspice, and nutmeg. He skipped the chili peppers and added everything from fresh basil to sesame seeds. It was very tasty albeit highly untraditional!
2 T minced garlic
2 carnival squash, peeled, deseeded, and cubed
1 seeded red bell pepper, diced
6 C chicken stock
1 T ginger syrup
1 C coconut milk
freshly ground pink Himalaya salt
fresh basil leaves, chopped
Enjoy our tabletop travels. Join me in whipping up a dish or two. If you do cook something from one of these countries, I'd love to hear about it. Feel free to comment on the posts themselves or email me at constantmotioncamilla at gmail dot com.