Discover why everyone who tastes this silky, spiced Caribbean pumpkin soup goes crazy. I use Calabaza or Caribbean pumpkin with a Scotch bonnet , allspice and fresh thyme.

Full Recipe Below

Pumpkin Soup
You can make this soup plant based , see notes below . Use any fresh pumpkin or butternut squash , if you can't find Caribbean pumpkin.

2 tbsp. butter (25 ml) ( coconut oil for plant based option )
1 Tbsp. olive oil (15 ml)
2 large shallots, chopped
2 green onions, chopped
1 carrot, chopped
2 stalks celery, chopped
1 tsp. grated or chopped fresh ginger (5 ml)
2 cloves garlic, chopped
2 bay leaves
3 sprigs fresh thyme
1/8 tsp. ground allspice
1 whole fresh scotch bonnet chile ( habanero or chipotle chile as alternative)-
4 cups chicken stock (1 L) ( vegetable stock for plant based )
Salt and freshly cracked black pepper to taste
1 lb Caribbean pumpkin ( about 4 cups chopped ) or butternut squash
juice of ½ lime
½ cup coconut milk, optional ( 125 ml)

garnish with sliced green onions, coconut milk drizzle

In a large pot , heat butter and olive oil on medium high.Add shallots, green onions, carrot, celery and garlic and sauté until soft and just golden. Add remaining ingredients leaving the scotch bonnet chile whole) except lime and cream. Bring to the boil. Cover and reduce heat to low. Simmer, covered for about 30 minutes or until pumpkin is tender. Remove bay leaves. Remove the chile and cut in half. Chop and add back to soup. Taste and adjust the quantity of chile depending on how spicy you like it. NOTE : Once you blend the soup it may be a little bit spicier.

Add the coconut milk and lime and bring back to boil and simmer for a few minutes, just to reduce liquid.

Adjust the seasoning . Blend with immersion or large blender and puree until smooth.

Makes 6 servings