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Caribbean Pumpkin Soup
This soup is almost unbearably luxurious and flavourful.
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Ingredients
Coconut oil or ghee
Onion
Celery
Carrot
Red pepper
Scotch bonnet pepper
Ginger
Garlic
Potato
Yam
Sweet potato
Half a pie pumpkin
Curry powder
Salt and pepper
Fresh thyme
Bay leaves
Cinnamon stick
Nutmeg
Vegetable broth
Coconut milk
Worcestershire sauce
Fresh parsley
Fresh cilantro
Lime juice
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!
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