I am going to pretend that my favorite holiday didn’t just pass with me not posting a single thing about it here, and so are you, okay? Good. The only thing I will say about that, is that I have been incredibly busy, as if the rest of the world isn’t, I know. But here is a little something that made me smile. (I recently began an internship with a local paper, and my first article was published last week, for Thanksgiving!)
I told you that after our amazing wedding, we spent a week in a beautiful resort in Montego Bay, Jamaica. While we were there we had some great (and some not-so-great) dishes from Jamaican to Italian, and American classics. We found that most of the Jamaican foods that we tried were our favorites-go figure, right? Apparently Jamaicans know how to make Jamaican food well, but need a little schooling on the cuisine of the rest of the world, but that’s okay.
I will go on as promised with a recipe I came up with to mimmick a delicious soup I had while on our honeymoon in Jamaica. The soup I had in Montego Bay was slightly thinner and smoother, but I liked the thickness and texture of the soup I made much better.
- 1 (28oz) Can Pureed Pumpkin
- 1 (12oz) Can (regular) Coconut Milk
- 1½ Cup Low Sodium Chicken Stock
- ½ tsp Cinnamon
- ¼ tsp Ground Cloves
- 2 TBS Olive oil
- 1 Large Onion, chopped fine
- Salt and Pepper, to taste
- Cook onions in olive oil until soft, about 4 minutes.
- Add the rest of the ingredients.
- Allow to simmer for at least one hour.
- Garnish with pumpkin seeds or croutons.