Complexity: Medium


  • 1 lb Sorrel,seeds removed
  • 4 cinnamon sticks
  • 3 bay leaves
  • 4 pimento peppers,seeds removed and chopped
  • 2 tbsp ground garlic
  • 1 diced onion
  • 3 tbsp butter
  • Salt & Pepper to taste
  • 1 chopped onion
  • 2 lbs pumpkin/butternut squash
  • 2 tsp cardamon
  • 1 tbsp cinnamon powder
  • 3 diced pimento peppers
  • 3 tbsp minced garlic
  • 2 cups heavy cooking cream
  • 1/2 cup olive oil


  1. For the SORREL SOUP- In a heavy sauce pot, boil sorrel for 15 minutes until translucent, then strain.
  2. In sauté pan, sauté onions, garlic, pimentos and sorrel pulp with butter. Add liquid from strained sorrel and boil for 15mins. Blend the mixture in a food processor or blender and place back into the sauce pot. Simmer for 15mins with bay leaves and cinnamon sticks.
  3. For the PUMPKIN SOUP – In a heavy sauce pot heat oil & sauté onions, pimentos, garlic and pumpkin.  Add cinnamon & cardamon and cook for 10mins. Add 1/2 cup water and allow pumpkin to cook until soft then blend.
  4. Place the mixture back into the sauce pot, add cream and salt & pepper to taste. Simmer for 10 mins.
  5. When ready to serve add the soups simultaneously in the bowl which will create a lovely contrast of color.