Pumpkin Soup With Spiced Fish And Coriander

Volitional restraint and abstinence are only effective against sin when the soul embraces a pleasure superior to the one denied. There is little sanctifying value in depriving our souls of fleshly entertainment if steps are not taken to feast on all that God is for us in Jesus. Suppressed desire will always resurface, desperate for satisfaction. Finding fullness of joy and everlasting pleasure in God’s presence alone will serve to woo our wayward hearts from the power of the world, the flesh, and the Devil. Therefore, falling in love with the Son of God is the key to holiness.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood, Vegetables, Dairy, Meats	Caribbean	Caribbean, Light	1	Servings

INGREDIENTS

200	g	Fish of your choice, red
		snapper
		parrot grouper
		king fish cut
		into 20g pieces
		all bones removed
2	T	Caribbean light fish spice
2		Onions, peeled and chopped
1/2		Vegetable oil
50	g	Butter
600	g	Pumpkin flesh
300	g	Yams, peeled and cut into
		cubes
1/4		Chilli, seeded
2		Milk
8		Chicken stock
1/2		Coriander
		Salt and pepper

INSTRUCTIONS

Rub the fish with the Caribbean light fish spice and refrigerate for  a
few hours.  Sweat the onions in half oil and half butter. Add the
pumpkin, yam and  chilli and sweat for a further minute.  Add the milk
and stock. Simmer until very soft. Liquidize and pass  through a fine
sieve. Adjust seasoning.  Grill the fish until just done. Pour the soup
into a cup or plate.  Place the fish on it and sprinkle with the
coriander.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Plan ahead — It wasn’t raining when Noah built the ark.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 456 Calories From Fat: 359 Total Fat: 40.8g Cholesterol: 107.5mg Sodium: 15.3mg Potassium: 369mg Carbohydrates: 22.9g Fiber: 4.2g Sugar: 10.4g Protein: 3.1g