pumpkinsoupBarbados native LaurelAnn Morley, author of “Caribbean Recipes: Old and New,” heads the on-island kitchen at The Cove in Cattlewash-on-Sea in St. Joseph. The simple dining room, situated off of a coastal road along the electric-blue sea, is as popular a spot with locals and it is with those taking a family trip.

Here, Morley makes a quick and easy dinner for now—plus a snack for later—centered around a single ingredient: pumpkin.

Note: You’ll need two small pie pumpkins (also called sugar pumpkins) to make this recipe. They’re usually about three pounds each, so you might wind up with leftovers.


Now: Pumpkin Soup

Serves 6

3 tablespoons butter
1 large onion, grated
1 clove garlic, minced
1 teaspoon fresh thyme
1 small, red jalapeno, minced
1 sweet potato, peeled and grated
2 carrots, peeled and grated
6 cups chicken stock, preferably homemade
6 cups peeled, seeded, grated pumpkin
Salt and pepper, to taste
Cinnamon, to taste

Heat butter in a large pan over medium heat. Add the onion and cook 3 minutes before adding remaining ingredients. Cook until potatoes, carrots and pumpkins are reduced to a chunky puree. Season with salt and pepper and sprinkle with cinnamon, to taste.

In between: While soup is simmering, preheat oven to 375 degrees. Cut remaining pumpkin into 3” cubes (it’s okay to leave the skin intact); you want enough to total about a pound, steamed, so there may be extras. Any leftover steamed, peeled pumpkin can be tossed with butter, nutmeg and brown sugar for a tasty side dish.

Later: Pumpkin Fritters

Makes about 30 snack-sized fritters

1 pound steamed, peeled pie pumpkin (approximately 2 cups)
1 egg, beaten
8 tablespoons flour, with more in reserve to use as needed
1 teaspoon baking powder
Pinch of salt
Two-and-a-half tablespoons sugar, plus extra for sprinkling
One-eighth teaspoon cinnamon, plus extra for sprinkling
Vegetable oil, as needed

Fill a large 6-quart pot halfway with oil. Heat  over medium heat until oil reaches 325 degrees. Meanwhile, drain and mash pumpkin and combine it with all ingredients except oil. If batter seems loose, add a bit more flour to bind but do not over-mix. Fry batter by the tablespoon-full, cooking no more than 6 fritters at once. Drain on paper towels. Sprinkle with sugar and cinnamon and serve hot.

Adapted recipes and photo courtesy of LaurelAnn Morley from her book “Caribbean Recipes: Old and New.”