How To Cook Perfect Pumpkins Soup

Ingredients

• 2 lb Pumpkin (peeled, seeded and cut into 1‑inch cubes)
• 0.5 lb Smoked Turkey Wings (cut into bite‑size pieces; already smoked)
• 0.5 lb Chicken Feet (cleaned and trimmed)
• 0.25 lb Shrimp (peeled and deveined; added at the end)
• 1 large Onion (roughly chopped; will be blended)
• 1 medium Bell Pepper (seeded and roughly chopped)
• 1 small Hot Pepper (optional; finely chopped for heat)
• 1 cup Vegetable Oil (for frying pumpkin and aromatics)
• 4 cup Water (adjust as needed for desired soup thickness)
• 1 tsp Sea Salt (adjust to taste)
• ½ tsp Black Pepper (freshly ground)
• ¼ tsp Cayenne Pepper (optional for extra heat)
• 1 tsp Ginger Powder (adds warm spice)
• 1 tsp Curry Powder (mild West African blend)
• ½ tsp Turmeric (for color and earthiness)
• 1 tbsp Tomato Paste (adds depth and a reddish hue)
• 1 cube Vita Shrimp Cube (optional umami booster)

Instructions

1. Prepare Ingredients

   Rinse the pumpkin, onion, bell pepper, hot pepper, chicken feet, smoked turkey, and shrimp under cold water. Pat dry. Cut pumpkin into 1‑inch cubes, roughly chop onion, bell pepper and hot pepper.

   Time: PT10M

2. Blend Aromatics

   Place the chopped onion, bell pepper, and hot pepper in the blender. Pulse until coarsely pureed; no need for a smooth paste.

   Time: PT2M

3. Boil the Meat

   In a separate pot, add the smoked turkey pieces, chicken feet, and enough water to cover. Bring to a boil, then reduce to a gentle simmer for 20 minutes.

   Time: PT20M

   Temperature: Medium

4. Fry Pumpkin

   Heat the vegetable oil in the large family‑size pot over medium heat. Add the pumpkin cubes and sauté, stirring occasionally, until they start to turn golden, about 8 minutes.

   Time: PT8M

   Temperature: Medium

5. Add Aromatics and Spices

   Stir in the blended onion‑pepper mixture, sea salt, black pepper, cayenne, ginger powder, curry powder, and turmeric. Cook for 3 minutes to release aromas.

   Time: PT3M

   Temperature: Medium

6. Add Liquid and Simmer

   Pour in 4 cups of water (or more if you prefer a thinner soup). Bring to a gentle boil, then reduce to a simmer. Cover and cook until the pumpkin is fork‑tender, about 12 minutes.

   Time: PT12M

   Temperature: Medium

7. Combine Meat and Shrimp

   Drain the boiled meat (reserve the broth if you like a richer base) and add it to the pumpkin pot. Add the peeled shrimp and the Vita shrimp cube. Stir gently and let steam for 10‑15 minutes, covered.

   Time: PT15M

   Temperature: Medium

8. Finish with Tomato Paste

   Stir in the tomato paste and let the soup simmer for another 2 minutes to blend the color.

   Time: PT2M

   Temperature: Medium

9. Serve

   Ladle the hot pumpkin soup into bowls. It can be enjoyed as a stew or with a side of cooked rice. Garnish with a drizzle of oil or fresh herbs if desired.

   Time: PT5M

   Temperature: Hot

Nutrition Facts

Calories

260

Protein

15 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g