Sunday, November 18, 2018 skip to main content

Sopi di Pampuna (Pumpkin Soup)

Category: Soups

This is a typical Caribbean delicacy which is served at various restaurants across the island. The seed of the Annatto tree, Ruku, (which is found in the Caribbean) is used enrich the deep orange color of the soup. This is done by heating a few seeds of Ruku in a cup of hot oil, letting it stand until the color is absorbed by the oil, discarding the seeds and adding a few teaspoons of oil to the soup.

Ingredients

Sopi di Pampoena

  • 1/4 lb. salted beef
  • 4 cups fresh water
  • 1 large onion
  • 1 or 2 celery stalks
  • 1 or 2 leeks
  • 1/4 tsp. thyme
  • 1/2 tsp. Tabasco Sauce
  • 2 lbs. pumpkin, peeled and cubed
  • 2 large potatoes, peeled and cubed
  • 1 cinnamon stick
  • 1 Tablespoon sugar
  • 1 cup cream
  • 2 Tablespoon butter

Directions

Cover and soak in water overnight:

1/4 lb. salted beef

Drain water, and place the beef in large pot with:

  • 4 cups fresh water
  • 1 large onion
  • 1 or 2 celery stalks
  • 1 or 2 leeks
  • 1/4 tsp. thyme
  • 1/2 tsp. Tabasco Sauce

Bring to a quick boil. Lower heat and simmer for about an hour until meat has become tender. Strain the bouillon, discarding vegetables. Dice the beef and set aside. Return the bouillon to the fire and simmer until tender:

2 lbs. pumpkin, peeled and cubed
2 large potatoes, peeled and cubed

The last few minutes of cooking add:

1 cinnamon stick
1 Tablespoon sugar

Remove from heat and discard cinnamon stick. Combine the pumpkin, potatoes and bouillon in an electric blender and puree.

Slowly add:

1 cup cream
2 Tablespoon butter

Heat the soup carefully, do not bring to a boil. Prior to serving, add the diced beef and the ruku coloring.

ENJOY!

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