The Ultimate Guide to Making Jamaican-Style Pumpkin Soup with Spinner Noodles

In the heart of Edmonds, Chef Anthony from Maize & Barley whips up a dish that brings the warmth and vibrancy of the Caribbean to your kitchen. This isn’t just any soup; it’s a journey. His Jamaican-style Pumpkin Soup with Spinner Noodles comes with a side of laughter and a dash of daring, perfect for food adventurers of all ages. Here’s how you can recreate this heartwarming, belly-filling masterpiece, with instructions that are as unique as the recipe itself.

Ingredients:

• Pumpkin: Go for a Winter Luxury or Sugar Pie Pumpkin. For authenticity, a Caribbean calabaza-type squash is perfect, though butternut or similar hard winter squashes are excellent alternatives.
• Onion: Essential for that base flavor.
• Thyme: Fresh thyme is preferable, but if it’s dried, ensure it’s not ancient!
• Black Pepper & Nutmeg: For that earthy spice kick.
• Habanero or Scotch Bonnet Chile: Or hot sauce if you’re in a pinch.
• Coconut Milk and/or Stock: Homemade chicken or vegetable stock is king. Alternatively, a splash of inexpensive wine or American lager adds an unconventional twist.
• Oils: Olive and/or canola, for cooking and flavor.
• Salt & Flour: Basics for seasoning and making those delightful spinner noodles.

Directions:

1. Preparation: Start by preheating your oven to 400°F (200°C). Halve your pumpkin and roast it, cut side down, on a lightly oiled baking sheet until tender—about 20-30 minutes. Once cool, peel it away.
2. Chop & Sauté: Roughly chop your onion—precision is not the goal here. In a large pot, heat a generous glug of oil and sauté the onion until golden.
3. Simmer: Add the roasted pumpkin to the pot along with your liquid choice (stock, wine, or beer). Caution with the habanero—start small. Top up with water as needed, season with salt, and let it all simmer together.
4. Spice: Toward the end, season with black pepper, grated nuteg, and thyme. Blend the mixture until smooth, adjusting the thickness and seasonings to your taste.
5. Spinners: For these unique noodles, mix flour, water, and a pinch of salt to form a dough. Roll bits of dough into noodle-like shapes and boil until they’re just right.
6. Serve: Combine the soup and spinners, garnishing with whatever makes your heart sing (but let’s skip the fancy drizzle).

Chef Anthony’s approach to this Jamaican delight emphasizes intuition, humor, and a bit of improvisation, making cooking an adventure rather than a chore. His recipe, devoid of precise measurements, invites you to trust your instincts and play with flavors, embodying the joy and spontaneity of cooking.

This soup isn’t just about savoring the tastes of Jamaica; it’s about embracing the process, laughing at the mess, and maybe, just maybe, painting your ceiling orange in the process. It’s a reminder that cooking should bring joy, stir creativity, and gather people around the table. So, roll up your sleeves, leave your worries behind, and let’s dive into the warmth of Jamaican-style Pumpkin Soup with Spinner Noodles.