Caribbean Pumpkin Soup
This soup is almost unbearably luxurious and flavourful.
Ingredients
Instructions
- Heat a large heavy skillet on medium heat, and add oil or ghee. Dice onion, celery, carrot and red pepper and start to sweat them in the oil.
- Mince a hunk of ginger and add it, then mince a scotch bonnet pepper (remove the seeds if you want less heat) and add it. Then mince the garlic and add it.
- Add curry powder, salt and pepper, bay leaves, cinnamon stick and nutmeg and stir to coat the aromatics.
- Peel and dice the potato, yam, sweet potato and pumpkin and add them to the pan.
- Add the vegetable stock and stir to mix everything together. Bring to a boil and then reduce to a low simmer.
- Summer, stirring regularly, until the root vegetables are soft.
- Using an immersion blender, buzz the soup so that it is partly puréed but still lumpy and vegetably.
- Add a can of coconut milk and stir to combine, then simmer on very low heat for another ten minutes or so.
- Stir in Worcestershire sauce, lime juice and fresh parsley and cilantro and let it simmer for a few more minutes.
- Serve and enjoy!