Cream of Pumpkin Soup with Orange and Cumin Recipe
Cream of Pumpkin Soup with Orange and Cumin
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: About 30 minutes

Difficulty: Easy
Chef's Note

This recipe uses “giraumon,” the Creole name for a variety of West Indian pumpkin. You could, however, use a different variety of pumpkin, depending on availability.

For 4 servings

- 200 g (7 oz.) giraumon
- 1.5 liters (6 cups) orange juice
- Cumin
- 250 ml (1 cup) cream
- 4 eggs
- Salt and pepper
  1. Peel the pumpkin. Remove the seeds and filaments. Dice the flesh.
  2. Place the diced pumpkin into a saucepan. Add the 1.5 liters of orange juice.
  3. Season with salt and pepper, add the cumin and cook covered for about 20 minutes.
  4. Purée the soup in a blender with the cream. Correct the seasoning.
  5. Poach the eggs in boiling water.
  6. Ladle the soup into 4 bowls. Place a poached egg in the center of each one.
More recipe ideas

With thanks to La Varangue Restaurant in St. François and the Hôtel Meridien La Cocoteraie in Guadeloupe

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