Caribbean Pumpkin Soup
A velvety, warming soup made with West Indian pumpkin (calabaza), coconut milk, and warming spices that define Caribbean cooking. Naturally sweet and deeply satisfying, it comes together quickly in one pot.
Ingredients
- 3 lbs West Indian pumpkin (calabaza) or butternut squash, peeled, cubed
- 2 cans full-fat coconut milk (13.5 oz)
- 2 cups low-sodium vegetable broth
- 1 medium yellow onion, roughly chopped
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1/2 pepper scotch bonnet or habanero pepper, seeded, minced
- 2 tbsp coconut oil
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
- 4 fresh thyme sprigs (or 1/2 tsp dried)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lime juice
Instructions
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1
Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 medium roughly chopped yellow onion and cook, stirring occasionally, until softened, about 5 minutes.
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2
Add 4 minced garlic cloves, 1 tsp grated fresh ginger, and 1/2 pepper seeded, minced scotch bonnet or habanero pepper. Cook for 1 minute until fragrant.
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3
Add 3 lbs peeled, cubed West Indian pumpkin (calabaza) or butternut squash, 1/2 tsp ground allspice, 1/4 tsp ground cinnamon, 4 fresh thyme sprigs (or 1/2 tsp dried), 1 tsp salt, and 1/2 tsp black pepper. Stir to coat the pumpkin with the spices.
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4
Pour in 2 cups low-sodium vegetable broth and 2 cans full-fat coconut milk (13.5 oz). Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until the pumpkin is completely tender when pierced with a fork.
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5
Remove and discard the fresh thyme sprigs (or 1/2 tsp dried) sprigs. Use an immersion blender to blend the soup until smooth, or carefully transfer in batches to a blender.
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6
Stir in 2 tbsp fresh lime juice. Taste and adjust seasoning. If the soup is too thick, add a splash of water or broth. Serve hot.