Jamaican Coconut-Pumpkin Soup recipe

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Ingredients

2 tablespoons butter
1 tablespoon olive oil
2 stalks celery, chopped
2 large shallots, chopped
2 scallions, chopped
2 large cloves garlic, minced
1 carrot, peeled and chopped
4 cups chopped calabaza (Caribbean pumpkin)
4 cups chicken stock
3 sprigs fresh thyme
2 bay leaves
1 Scotch bonnet chile pepper, stemmed
⅛ teaspoon ground allspice
1 pinch sea salt and freshly ground black pepper to taste
1 (13.5 ounce) can coconut milk
1 lime, juiced

Nutrition Info

243 calories
carbohydrate: 16.3 g
cholesterol: 10.7 mg
fat: 20.4 g
fiber: 3.1 g
protein: 3.5 g
saturatedFat: 15 g
servingSize: -
sodium: 572 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat butter and oil in a large pot over medium heat. Add celery, shallots, scallions, garlic, and carrot and cook until soft and just starting to turn golden, about 5 minutes, making sure not to brown.

  2. Add calabaza, chicken stock, thyme, bay leaves, Scotch bonnet chile pepper, and allspice to the pot. Bring to a boil. Cover, reduce heat to low, and let simmer until pumpkin is tender, about 45 minutes. Remove from heat and season with sea salt and pepper.

  3. Puree soup using a hand blender until smooth. Return to a medium-low heat and bring to a boil. Stir in coconut milk and lime juice and let simmer to develop flavor, about 5 minutes. Serve.

Recipe Yield

6 servings

Recipe Note

This velvety seductive coconut soup was a favorite of mine on the island of Jamaica. I tried it at every restaurant and finally recreated it with this recipe...a combination of all of the ones that I loved! Try to find the Caribbean pumpkin (calabaza) if you can. It's green and not orange.

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