Squash Anyone? 5 Caribbean Pumpkin Recipes
In countries with clearly defined seasons, breaking out the pumpkins is a sign of the approaching fall. In the endless summer of Caribbean living we only have to concern ourselves with a wet season and a dry season. Still we do indulge heavily in the pleasures of pumpkin and enjoy Caribbean pumpkin recipes year round.
The type we enjoy is called the “Calabaza”. It is a patchy green color on the outside with a familiar orange hue on the inside. The meat of the peeled calabaza pumpkin is used as a key ingredient to make soups, sides and entrees, or eaten boiled on its own as a side.
Here are 5 Caribbean Calabaza Pumpkin Recipes to warm your soul as the months get cold. (You can substitute butternut squash if you can’t find the calabza)
Cream of Pumpkin soup Jamaican style is a smooth, rich, mildly flavored milk based soup served warm without any frills required. Serve it to start off a gourmet meal or in a large bowl with a dinner roll on the side.
This soup is enjoyed on Saturdays in Jamaica. The decadent flavor of the boiled pumpkin combined with tender chicken, corn, potatoes, carrots and the requisite boiled dumplings is warm and filling at the same time.
Talkari is a traditional Indian seasoned and mashed pumpkin dish served as a side in Trinidad. It often accompanies “sada roti”, a Trinidadian flat bread similar to naan or pita bread.
Share Your Caribbean Pumpkin Recipes
Be sure to take photos of your own calabaza creations and share them on our facebook page, pinterest or instagram using the hashtag #tastetheislands so we can share them with our community!