2 tablespoons butter
2 large onions, finely chopped
2 pounds pumpkin, peeled and cut in chunks
4 cups chicken stock
Salt & pepper, to taste
1 cup light cream
Pickapeppa hot pepper sauce or Tabasco sauce, to taste
1. Heat the butter and saute the onion until transparent. Put the onion, pumpkin, and chicken stock in a saucepan and simmer, covered, until the pumpkin is tender.
2. Cool slightly and put through a sieve or whirl for a few seconds in an electric blender. Return to saucepan. season with salt and pepper. Add the cream and Pickapeppa sauce.
Jamaican Cream of Pumpkin Soup RecipeJamaican Cream of Pumpkin Soup