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African Pumpkin Soup

African Pumpkin Soup Recipe

3 cups Peeled pumpkin cubes
2 cups peeled parsnips cubes
3/4 Red onion (quartered)
2 tsp. PepperSoup Spice (Afrofood brand preferred)
3 tsp. Chicken Bouillon
3½ cups Chicken Stock
3 cups milk
2 tsp chopped garlic
1 tsp lemon juice
2 tbsp butter
2 tbsp oil
2 tbsp brown sugar
Salt to taste

Combine pumpkin, parsnips and onions with oil and peppersoup spice. Spread out on baking sheet and roast at 400 degrees for 20 minutes. In a soup pot, melt butter and lightly brown garlic. Add roasted vegetables and stir. Add chicken stock, bouillon,brown sugar and half of the milk. Cook uncovered for about 5 minutes. Transfer pot contents into blender and puree until completely smooth. Return puree to pot and place over low heat. Add remaining milk and stir. Simmer for about 5 minutes and serve hot topped with Watercress. Serve with bread or croutons