Caribbean Pumpkin Soup
Caribbean Pumpkin Soup is warm and comforting like a hug from your mama!
- 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.