🍲 BEST EVER SEAFOOD PUMPKIN SOUP | Haitian Recipe | GIVEAWAY! | Cooking w/ Ashley

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories while evaporated milk provides creaminess.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner and canned tuna is more affordable.

Rough chop the pumpkin, scallions, Nami, and potato.

Drizzle canola oil in a pot and add 3 chicken Maggie cubes.

Add chopped scallions and mix to break down the Maggie cubes.

Add garlic powder and dehydrated onion, then mix.

Add the chopped potato, Nami, and pumpkin to the pot.

Add the packet of pumpkin soup mix and mix well, then bring to a boil.

Once boiling, add sea salt and black pepper to taste.

Add salt-free seasoning mix and stir.

Add the entire bag of seafood medley and frozen cassava, then bring to a boil again.

Cook until the vegetables are softened and the pumpkin is soft.

Add whole okra and sweet mini corn, and mix well.

Add the scotch bonnet peppers whole to infuse flavor without adding too much heat.

Let the soup cook down to reduce the liquid and concentrate the flavors.

Remove the scotch bonnet peppers carefully to avoid bursting them.

Add the clams and let the residual heat open them up, thickening the soup further.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens