Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: October 25, 1997
Winter Pumpkin Soup
(Serves 4)
1 large onion, chopped
2 1/4 lbs pumpkin
1 sweet potato
2 Tbs olive oil
1 cup milk
salt & freshly ground black pepper
2 tsp sugar
4 tsp butter
1/4 cup heavy cream
4 thick slices country bread, toasted or grilled
Peel the pumpkin, remove the seeds
and fibers and cut into chunks. Peel
and wash the sweet potato and cut
into chunks. Cook the onion in a heavy
saucepan in the olive oil until golden.
Add the pumpkin and sweet potato.
Cook over very low heat for 5 minutes,
stirring frequently with a wooden spoon
to prevent sticking. Add 1 cup of water
and the milk, this should just cover
the vegetables.
Add the salt, freshly ground black pepper
and sugar. Cook for 30 minutes over
low heat then puree in a food mill,
food processor or blender. Return the
puree to the heat and add the heavy cream
and butter. Bring to a boil for a moment.
Serve immediately garnished with thick
slices of toasted or grilled country bread.
Jamaican Roasted Pumpkin
(Serves 4)
3/4 cup olive oil
3 1/4 lbs red-fleshed pumpkin
2 Tbs light brown sugar
1 tsp ground cinnamon
salt and freshly ground black pepper
6 large shrimp
Preheat the oven to 550 degrees F. Put the olive
oil in a roasting pan, place the pan in the
oven and heat until the oil smokes (watch
closely so it doesn't catch fire!)
Cut the pumpkin into 3 inch chunks and
put them carefully into the hot olive oil.
Blend the sugar, cinnamon and a pinch
of salt. Coat the shrimp in this mixture,
shake off excess and save.
When the pumpkin begins to brown,
remove the pan from the oven and sprinkle
the pumpkin with the sugar mixture. Return
the roasting pan to the oven and bake until
the pumpkin is a rich caramel color, about
40 minutes. Drain the pumpkin in a colander
to remove excess liquid. Quickly broil the
shrimp in the oven, remove when done.
Place the shrimp on top of the pumpkin
and sprinkle with fresh ground black
pepper. Enjoy!
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