Caribbean Pumpkin Soup

2 Comments

1. 

   Thatgirlcookshealthy 2 weeks ago

   Click [**HERE**](https://thatgirlcookshealthy.com/caribbean-pumpkin-soup/) for the full instructions and step by step pictures.

2. 

   OtaPotaOpen 2 weeks ago

   #RECIPE

   Ingredients:

   1½–2 lb pumpkin (680g–1kg), chopped and peeled

   ½ lb yellow yam (230g), chopped and peeled

   2 tablespoons olive oil

   1 small onion, chopped

   4 garlic cloves, minced

   2 scallions, sliced

   ½ inch ginger, minced

   ½ of a scotch bonnet pepper (use more or less depending on heat preference, or ½ teaspoon chili flakes/powder)

   6 sprigs fresh thyme (leaves removed) or 1 teaspoon dried thyme

   1 teaspoon chadon beni (culantro/cilantro)

   ½ teaspoon nutmeg (2.5g)

   ½ teaspoon cinnamon (2.5g)

   2 cups coconut milk (400 ml or 14 oz can)

   4 cups vegetable stock (1 liter)

   Black pepper and pink salt to taste

   Instructions:

   1. Preheat oven to 200°C/400°F/gas mark 6.

   2. Place pumpkin and yellow yam on a baking tray lined with parchment paper and coat with oil.

   3. Coat the tops of the vegetables with olive oil.

   4. Roast the vegetables for about 35 minutes or until golden.

   5. Meanwhile, heat olive oil in a heavy-duty pan over medium heat. Sauté onion, scallion, garlic, and ginger until soft and translucent.

   6. Add vegetable stock, coconut milk, roasted pumpkin, and yam. Season with scotch bonnet, thyme, chadon beni, nutmeg, and cinnamon.

   7. Bring to a rolling boil, then reduce to a simmer for 5–10 minutes to allow flavors to meld.

   8. Once cooked, puree the mixture using an immersion blender or a standard blender (in batches if necessary) until smooth.

   9. Taste and adjust with pink salt and black pepper as needed.