Caribbean Pumpkin Soup is warm and comforting like a hug from your mama!
Caribbean Pumpkin Soup. That’s what I told my sissy we were having for halftime of the Packer game. She replied:
That sounds perfect for cool weather and game day.
Not that I’ve ever had Caribbean Pumpkin Soup
Which makes sense, because we are not from the Caribbean. We are nowhere near the Caribbean. In fact, when you google “distance from Caribbean to Wisconsin,” there are 1,647 miles between us. You know, just FYI.
And when you google “pumpkin and scotch bonnet recipes,” because you grew a boatload of pumpkins and scotch bonnet peppers, you get recipes like Caribbean Pumpkin Soup. I can only assume this is a wide-spread dilemma.
And when you’re from Wisconsin, the Packers are a B effing D, so you make super awesome recipes for halftime. Which you don’t actually eat at halftime, because you and your sissy drank too much Italian Prosecco while making Caribbean Pumpkin Soup. And you’re not even sure the score of the game because of all the cooking, talking, and sipping. And let’s be honest—your team has been less than stellar this year.
I can’t believe I just typed that out loud
Aaron Rodgers, Clay Matthews, Jordy Nelson, my guys, if you’re reading this—ear muffs, please.
Ear muffs? Yes, because people read out loud in their heads, OK?
And yes, I typed their last names just in case they google themselves and also want to make Caribbean Pumpkin Soup (hi, guys . . . it’s me, Maggie ).
And yes, copious amounts of Prosecco make me want to emojify everything (someone, please make it stop).
Anyway, when you don’t eat your soup at halftime, it becomes a dinner appetizer, because when the boy that lives with you* comes home from guiding big-game archery hunts on the other side of the country, you’re eating Colorado elk backstrap for dinner. And what better way to start a fancy meal like that than with Caribbean Pumpkin Soup?
*Side note: According to my 4-year-old niece, Matt’s name is “the boy that lives with you.” My 3rd grade teacher would call this “living in sin.”
Are you still with me? Let’s summarize:
Abundance of pumpkins and scotch bonnet peppers????
A-ha! Caribbean Pumpkin Soup
For Wisconsin game day
While drinking Italian Prosecco
Turns lunch into dinner
From Colorado archery
And I live with a boy. Sorry, Mrs. Anderson.
Wait, isn’t this blog about choosing local foods and goods?
Well, yeah! Ingredients came from garden. Elk came from Colorado (where Matt was *locally* all archery season and just 16 hours prior). The Packers are from Wisconsin. My sister came from my mom. And Prosecco came from . . . . . . . . .
my refrigerator. Totally counts.
Plus, everything I read about this whole blogging deal tells me to write about what’s relevant to readers. I am sure there are a ton people from the Midwest, who accidentally grew too many pumpkins and scotch bonnet peppers, so they need to make Caribbean Pumpkin Soup for halftime of the Green Bay Packer game, whilst drinking too much Italian Prosecco, in their Wisconsin kitchen, before a meal of Colorado wild game.
**Warning: Hunting picture at the very end of this post (after the recipe).
Caribbean Pumpkin Soup
- 3 pounds pumpkin peeled, seeded, and cut into small cubes
- 4 tablespoons coconut oil divided
- salt and pepper
- 1 medium white onion minced
- 3 Scotch bonnet pepper stemmed, seeded, and minced
- 4 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 tablespoon coconut sugar
- 4 cups chicken stock
- 4 sprigs thyme
- 1 lime leaf optional
- 1 bay leaf
- 14 ounces can full-fat coconut milk
- 2 teaspoons fresh lime juice
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper to taste
- Coconut cream and toasted pepitas for garnish (optional)
- Preheat oven to 400 degrees.
- Toss pumpkin with 1 tablespoon coconut oil (melt if solidified), salt and pepper and place on roasting pan. Roast for 30 minutes, or until tender.
- Meanwhile, heat 3 tablespoons coconut oil in a large saucepan over medium-high heat. Add onion and sauté until translucent and beginning to caramelize, about 8–10 minutes.
- Add scotch bonnet, garlic, and ginger and cook until fragrant, about 1 minute.
- Add curry powder and brown sugar, stirring until combined.
- Add roasted pumpkin, stock, thyme, lime leaf, and bay leaf; bring to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
- Discard thyme, lime leaf, and bay leaf. Using immersion blender, purée soup until smooth (alternatively, purée in blender, working in batches and returning to pot once blended).
- Add coconut milk, lime juice, nutmeg, salt, and pepper; simmer until slightly thickened, about 5 minutes.
- Ladle soup into bowls; garnish with crème fraîche and toasted pepitas, if desired.