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Grenadian Honeymoon Soup

Created by jclawson, Monday, 06 December 2010


This is my adaptation of a soup that goes together quickly, using canned foods. The original version is from the spice island of Grenada in the Caribbean.


At a glance
1 large onion, finely diced
1 pat butter
16-ounce can chicken broth
16-ounce can pumpkin (not pumpkin pie filling)
Small can crabmeat, drained and picked over
Salt, pepper
Dash of hot sauce
1/2-teaspoon nutmeg or to taste
1/2-cup evaporated milk
Dry sherry


Sauté the onion in the butter in a roomy soup pot. Add the chicken broth and pumpkin and bring to a boil. Stir in the seafood and heat through. Add seasonings to taste (be generous with the nutmeg) and turn off the heat. Stir in the evaporated milk and ladle into soup bowls. Pass the sherry to splash in to taste. (A soy sauce bottle makes a good dispenser for shaking drops of sherry into soups.) This recipe serves 3 to 4 people as a main dish with bread and a salad.

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