No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Recipe

Jamaican Pumpkin Soup

  • Yield: One and one-fourth quarts.

Ingredients

  • 1 cup mashed, cooked pumpkin
  • Two and one-half cups chicken broth
  • 1 tablespoon flour
  • 1 teaspoon salt
  • One-eighth teaspoon ground ginger
  • One-eighth teaspoon ground nutmeg
  • 1 cup half-and-half or evaporated milk
  • One-half tablespoon finely chopped onion
  • 2 large eggs, beaten
  • Chopped fresh parsley leaves

Directions

  • Combine the pumpkin and chicken stock in large saucepan or double boiler. Mix the flour with the salt and spices. Add one-fourth cup of the milk and mix to a smooth paste. Add the remaining milk and beaten eggs. Stir into the pumpkin mixture. Cook for 5 minutes over low heat or hot water, stirring constantly. Serve warm garnished with the chopped parsley.