Caribbean Pumpkin Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper, seeded and minced (optional for heat)
• 1 tablespoon fresh thyme leaves
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 2 pounds pumpkin or butternut squash, peeled and diced
• 4 cups vegetable broth
• 1 can (13.5 ounces) coconut milk
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, Scotch bonnet pepper, thyme, allspice, and cinnamon, cooking for 1 minute.
3. 3 Add pumpkin and broth, bringing to a simmer. Cover and cook until pumpkin is tender.
4. 4 Stir in coconut milk and season with salt and pepper.
5. 5 Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
6. 6 Serve hot, garnished with fresh cilantro or parsley.

Nutrition

Tips

• Adjust the amount of Scotch bonnet pepper to control the spice level.
• For a smoother soup, strain after blending to remove any fibrous bits from the pumpkin.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Pair with warm cornbread or a simple green salad for a complete meal.
• Add a dollop of sour cream or a drizzle of lime juice for extra flavor.

FAQ